If you love the idea of a brunch centerpiece that’s both indulgent and full of fresh, savory flavors, you’re going to be absolutely smitten with this Croissant Strata with Spinach, Feta, and Gruyere Recipe. Imagine buttery croissants soaked in a rich custard, layered with vibrant spinach and two kinds of melty cheese, all baked to golden perfection. This dish is elegant yet easygoing, striking the perfect balance of fluffy, cheesy, and slightly tangy in every bite. Whether you’re hosting friends or treating yourself to a weekend breakfast, this strata is a surefire crowd-pleaser you’ll want to make again and again.

Croissant Strata with Spinach, Feta, and Gruyere Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Croissant Strata with Spinach, Feta, and Gruyere Recipe lies in its straightforward ingredients, each chosen to bring harmony of flavor, color, and texture. From the soft croissants that create irresistible layers to the sharpness of Gruyere and salty zing of feta, every component plays a vital role.

Croissants (3-4, about 8.5 oz): Use day-old or fresh for buttery, fluffy bread that soaks up the custard beautifully.
Eggs (10 large): Create the rich, creamy custard base that binds the strata together.
Milk (2 cups): Lightens and enriches the custard so it’s silky and tender inside.
Dijon mustard (1 tsp): Adds a subtle tang and depth without overpowering.
Nutmeg (1/8 tsp): Warms the custard with earthy sweetness, a classic touch in egg dishes.
Salt (1/2 tsp plus more): Essential for balancing flavors and enhancing the cheese and spinach.
Black pepper (1/4 tsp plus more): Provides a gentle kick that brightens the dish.
Cayenne pepper (1/8 tsp): Adds a whisper of heat for complexity.
Shallot (1, minced): Brings a mild onion flavor that complements the greens perfectly.
Olive oil or butter (2 tbsp, divided): Used for sautéing shallots and spinach, building savory richness.
Frozen chopped spinach (12 oz, thawed and squeezed dry): Offers vibrant color and fresh flavor without sogginess.
Gruyere cheese (1 cup shredded): Melts beautifully with a nutty, slightly sweet flavor.
Feta cheese (1 cup crumbled): Adds bright, salty notes and a crumbly texture that contrasts the creaminess.

How to Make Croissant Strata with Spinach, Feta, and Gruyere Recipe

Step 1: Toast the Croissants

Preheat your oven to 350 degrees Fahrenheit. Cut your croissants into 2-inch cubes and spread them on a baking sheet. Giving them a light toast for about 5 minutes helps them hold up better as they soak in the custard, preventing the final dish from becoming too mushy.

Step 2: Whisk the Custard

In a large bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper. This custard mixture is the heart of the strata, with the spices adding background warmth and highlighting the cheeses.

Step 3: Sauté the Spinach and Shallots

Heat half the olive oil or butter in a skillet over medium heat. Add the minced shallot and cook until soft and translucent, about 2-3 minutes. Then, stir in the spinach. Season with salt and pepper, letting the mixture cook for a couple of minutes before removing from heat. This step intensifies the flavors and ensures your greens won’t water down the dish.

Step 4: Assemble the Layers

Grease a 9×13-inch baking dish with the remaining oil or butter. Start layering half of the croissant cubes, followed by half of the spinach, and then sprinkle half of both the Gruyere and feta cheeses. Pour half of the custard evenly over the layers. Repeat the process with the remaining ingredients, then gently press down to compact everything for an even bake.

Step 5: Chill the Strata

Cover the dish with foil and refrigerate for at least 2 hours, or ideally overnight. This resting period gives the croissants time to soak fully, ensuring each slice is custardy and rich with flavor.

Step 6: Bake to Golden Perfection

Remove the strata from the fridge and let it sit at room temperature for about 30 minutes to even out the temperature. Bake covered for 30 minutes to set, then uncover and bake for an additional 20 to 30 minutes until the top is beautifully golden and your knife comes out clean.

Step 7: Rest and Serve

Allow the strata to rest for 5 minutes once out of the oven. This brief pause lets everything settle, making it easier to cut and enjoy the layers of custard, spinach, and cheese in every bite.

How to Serve Croissant Strata with Spinach, Feta, and Gruyere Recipe

Garnishes

Fresh herbs like chopped parsley or chives add a burst of bright color and freshness on top, which perfectly balances the richness of the Gruyere and feta. A light drizzle of olive oil or a sprinkle of cracked black pepper can also elevate the presentation and flavor.

Side Dishes

Because this Croissant Strata with Spinach, Feta, and Gruyere Recipe is so rich and filling, lighter sides work best. Try a crisp mixed green salad with a lemon vinaigrette or fresh, juicy fruit to provide a refreshing contrast.

Creative Ways to Present

For a charming brunch spread, serve the strata in individual ramekins or small casserole dishes, which look elegant and make portion control a breeze. You can also prepare mini strata cups using croissant dough in muffin tins for fun, bite-sized treats perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Place any leftover strata in an airtight container and store it in the refrigerator. It’ll stay fresh for up to 3 days, making it great for quick breakfasts or lunches during the week.

Freezing

You can freeze this strata either before or after baking. Wrap tightly with plastic wrap and foil to prevent freezer burn. Frozen strata keeps well for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.

Reheating

Reheat your strata in the oven at 350 degrees Fahrenheit until warmed through to keep the edges crisp. Avoid microwaving if possible, as it can make the croissant cubes soggy and the cheese rubbery.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just be sure to cook it down thoroughly and squeeze out as much moisture as possible so the strata isn’t watery. Fresh spinach adds a lovely bright flavor and texture that works beautifully in this recipe.

What if I don’t have Gruyere cheese?

Gruyere is ideal for its nutty flavor and melting qualities, but Swiss cheese or even a mild cheddar can be good substitutes in a pinch. Just aim for something that melts well and complements the feta.

How far in advance can I assemble the strata before baking?

It’s great to assemble the strata the night before and refrigerate it, which deepens the flavors and gives the custard time to soak into the croissants. Just remember to bake it within 24 hours for the best taste and safety.

Can I make this recipe vegetarian-friendly?

This dish is already vegetarian-friendly as it contains no meat or meat-based ingredients. Just double-check that your cheeses don’t use animal rennet if you’re strictly vegetarian.

Is this Croissant Strata recipe suitable for breakfast parties?

Definitely! It’s a show-stopping yet easy-to-make dish that will impress guests, is easy to portion, and pairs wonderfully with cocktails or coffee—making it perfect for celebratory breakfasts or brunches.

Final Thoughts

This Croissant Strata with Spinach, Feta, and Gruyere Recipe has quickly become one of my absolute favorite dishes to bring to any brunch or relaxed weekend meal. Its comforting layers, bold cheese flavors, and bright spinach combine into something truly special that’s surprisingly simple to make. So go ahead, give it a try—you might just find your new go-to recipe for delicious, crowd-pleasing comfort food!

Croissant Strata with Spinach, Feta, and Gruyere Recipe

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4.1 from 87 reviews

Author: admin
Total Time: 3 hours 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Croissant Strata with Spinach, Feta, and Gruyere is a deliciously rich and savory breakfast casserole perfect for brunch or a special occasion. Layers of buttery croissants, sautéed spinach and shallots, creamy Gruyere, and tangy feta are soaked in a flavorful custard and baked until golden and set, creating a comforting dish that’s both elegant and easy to prepare.

Ingredients

Scale

Base

3–4 croissants (about 8.5 oz), cut into 2-inch cubes

Custard

10 large eggs
2 cups milk
1 tsp Dijon mustard
1/8 tsp nutmeg
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper (plus more to taste)
1/8 tsp cayenne pepper

Spinach Mixture

1 shallot, minced
2 tbsp olive oil or butter, divided
12 oz frozen chopped spinach, thawed and squeezed dry

Cheese

1 cup Gruyere cheese, shredded
1 cup feta cheese, crumbled

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Instructions

Preheat and Toast Croissants: Preheat your oven to 350°F (175°C). Spread the croissant cubes on a baking sheet and lightly toast them in the oven for 5 minutes to give them a bit of firmness. Remove and set aside.
Whisk the Custard: In a large bowl, thoroughly whisk together the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper until smooth. Set this custard mixture aside.
Prepare the Spinach: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until soft and fragrant. Stir in the thawed and drained spinach, season with salt and pepper to taste, and cook for 2 to 3 minutes to heat through. Remove from heat.
Assemble the Strata: Grease a 9×13-inch baking dish well. Layer half of the toasted croissant cubes evenly in the bottom of the dish. Spread half the cooked spinach mixture over the croissants, followed by half of the Gruyere cheese and half of the crumbled feta. Pour half of the custard over the layers. Repeat the layering process with the remaining croissants, spinach, Gruyere, feta, and custard. Press gently to compact the layers.
Chill: Cover the assembled casserole tightly with foil and refrigerate it for at least 2 hours, or preferably overnight, to allow the custard to soak into the croissants.
Bake: Remove the strata from the refrigerator and let it come to room temperature for about 30 minutes. Bake covered with foil in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 20 to 30 minutes until the strata is fully set and has a golden brown top.
Rest and Serve: Let the strata rest for 5 minutes after baking to firm up slightly. Cut into portions and serve warm.

Notes

Ensure the frozen spinach is thoroughly thawed and squeezed dry to prevent excess moisture in the strata.
Using day-old or lightly toasted croissants helps prevent sogginess.
This dish can be assembled the night before, allowing flavors to meld beautifully.
Feel free to substitute Gruyere cheese with Swiss or mozzarella if desired.
Adjust seasoning to taste, especially the salt and pepper, since cheeses can be salty.
Leftovers can be refrigerated and reheated in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American