Baked Potato Spinach Feta Strata with Russets
A hearty layered casserole featuring tender Idaho Russet potato slices alternated with seasoned spinach and a blend of feta and cheddar cheeses. The dish bakes to golden perfection with crispy edges and a creamy interior. Perfect for brunch gatherings, potluck dinners, or as a satisfying vegetarian main course. The combination of earthy potatoes, mineral-rich spinach, and tangy feta creates a Mediterranean-inspired comfort food that serves a crowd.
Ingredients
- 3 tablespoons butter, divided
- 3 large Idaho Russet potatoes, peeled and sliced 1/8-inch thickYukon Gold potatoes1:1vegetarian
creamier texture
- 1 1 pound bag frozen chopped spinach, thawed and drained
- 1 ½ cup feta cheese, crumbled
- 1 ½ cup cheddar cheese, shredded
- salt and ground black pepper, to taste(optional)
- 1 teaspoon fresh rosemary, chopped
Instructions
- 1
Preheat oven to 375 degrees F and grease an 11x7-inch baking dish with butter
- 2
Roll thawed spinach in paper towels and twist to remove excess moisture
- 3
Place potato slices in saucepan, cover with water, bring to boil, then simmer for 2-3 minutes until partially cooked and drain
- 4
Layer half the potato slices in prepared dish, sprinkle with half the feta and all spinach, then half the cheddar
- 5
Top with remaining potatoes, season with salt and pepper, then sprinkle remaining feta, cheddar, and rosemary
- 6
Place dish on baking sheet and bake until golden brown and heated through, about 30 minutes
- 7
Cool for 6-8 minutes before cutting and serving
Tips
Squeeze spinach thoroughly in paper towels to prevent a watery strata
Partially cooking potatoes ensures even texture throughout the dish
Let cool before cutting to help layers set and make cleaner slices
Good to Know
Cover and refrigerate up to 3 days
Assemble completely, cover and refrigerate overnight before baking
Serve warm as main dish or side with salad
Common Mistakes
Drain spinach thoroughly to avoid watery results
Don't skip partial cooking of potatoes or they'll be undercooked
Substitutions
FAQ
Can I use fresh spinach instead of frozen?
Yes, use 10 oz fresh spinach. Saute until wilted, then drain and squeeze out excess moisture before using.
What if I don't have an 11x7 dish?
Use any 2-quart baking dish. Adjust cooking time if depth changes significantly - deeper may need extra 5-10 minutes.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat individual portions in microwave or whole dish in 350F oven.