Mediterranean Strata

Mediterranean Strata With Hearth Baked Pita
Mediterranean Strata With Hearth Baked Pita

Mediterranean Strata

  , , , , ,   , ,

April 12, 2017

A Mediterranean dish, perfect for any meal of the day. Recipe courtesy of

  • Yields: 6 Servings


1 Package of 6 Toufayan Heath Baked Pitas 1 inch squares

1 tbsp olive oil

1 onion, diced

1/2 cup pitted kalamata olives, sliced

1 x 16 oz package frozen chopped spinach, thawed

1/2 cup sundried tomatoes, chopped

1/2 cup roasted red peppers, diced

1 cup feta cheese

8 eggs

2 cups milk

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1/2 tsp pepper


Preheat the oven to 350°F. Lightly grease a 9 x 12" baking dish.

In a large fry pan, heat olive oil over medium high heat. Saute onions for 5 minutes or until lightly golden.

Squeeze liquid from spinach. Add to onions and saute for another 2-3 minutes.

Add olives, peppers and tomatoes to vegetable mixture.

Add approximately half of the pita and half of the vegetable mixture to the baking dish. Use a wooden spoon to distribute the vegetable mixture amongst the pita. Top with half of the cheese.

Repeat previous step using the remaining pita, vegetable mixture and cheese.

In a bowl, whisk together eggs, milk and spices. Pour egg mixture over ingredients in baking pan.

Let sit for 30 minutes, allowing the liquid to soak into the bread. Alternatively, cover and refrigerate overnight.

Bake strata for 40-50 minutes, until puffed up and starting to brown. Allow to sit for 15 minutes before serving.

You can also use Toufayan's Hearth Baked Mini Pitettes®. Simply cut them in half, add them into your dish and enjoy!
Want to change it up a bit? Try it with your favorite flavor of Toufayan Pita and let us know how it turned out in the comments :)


0 Reviews

All fields and a star-rating are required to submit a review.