I crafted this Croissant Strata with Spinach, Feta, and Gruyère to blend buttery, flaky croissants with savory cheese, vibrant spinach, and a custardy egg base. It’s a rich yet approachable brunch casserole that makes use of leftover croissants in a flavorful way.

Why You’ll Love This Recipe

I really enjoy how the crispy layers of croissant soak up eggs and cheese while retaining delicate flakiness. The tanginess of feta and nuttiness of Gruyère balance the earthy spinach beautifully. It bakes up impressively and feeds a crowd with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Day‑old or fresh croissants, torn into chunks
Fresh spinach, roughly chopped
Feta cheese, crumbled
Gruyère cheese, shredded
Eggs
Milk or half‑and‑half
Dijon mustard (optional)
Garlic or shallot, minced
Olive oil or butter for sautéing
Salt and pepper
Optional: fresh herbs like parsley or chives

Directions

I preheat the oven to 350 °F (175 °C) and lightly grease a baking dish.
I sauté garlic or shallot in olive oil or butter until fragrant, then add chopped spinach and cook it just until wilted. I let it cool slightly.
I whisk together eggs, milk or half‑and‑half, Dijon mustard (if using), salt and pepper until smooth.
I layer torn croissant pieces in the baking dish, scattering crumbled feta, shredded Gruyère, and the spinach mixture evenly.
I pour the egg mixture over the layered croissant, pressing gently to help absorb.
I cover and refrigerate for at least 30 minutes—or up to overnight—for the custard to soak into the bread.
I uncover and bake for about 35–40 minutes, until the surface is golden and the center is set. If I want a more golden top, I finish with a quick broil.
I let the strata rest for a few minutes before slicing and serving warm.

Servings And Timing

This recipe serves approximately 6 to 8 people.

Prep time: 15–20 minutes
Chill time: 30 minutes to overnight
Bake time: 35–40 minutes
Total time: roughly 1 to 1½ hours (including soak time)

Variations

I substitute spinach with kale, Swiss chard, or arugula for variation.
I fold in cooked mushrooms, sautéed onions, or roasted bell peppers for added flavor.
I swap Gruyère for Swiss or cheddar—or use goat cheese with feta for tang.
I add sun‑dried tomatoes or a sprinkle of nutmeg to enrich the custard.
I make mini strata in muffin tins for individual servings.

Storage/Reheating

I store leftover strata in an airtight container in the fridge for up to 3 days. I reheat slices gently in the oven at 325 °F or in a skillet until warmed through. I avoid microwaving to preserve texture, though I’ll finish under a broiler briefly if I want a crisp top again.

Croissant Strata with Spinach, Feta, and Gruyère

FAQs

What Kind Of Croissants Work Best?

I prefer day‑old croissants as they absorb the custard better without becoming soggy. Fresh croissants work too—they just soak up less moisture.

Can I Prepare This In Advance?

Absolutely. I assemble it the night before, refrigerate covered, and bake in the morning—perfect for stress-free brunch prep.

Can I Use Frozen Spinach?

Yes—just thaw and squeeze out excess moisture before using. I add it to lightly sautéed garlic for better flavor.

What If I’m Dairy-Free or Vegetarian?

For a vegetarian version, it already qualifies if the croissants don’t contain animal rennet. For dairy-free, I substitute dairy-free milk and cheese or use nutritional yeast and tofu scramble.

Will The Strata Stay Moist?

Yes—provided it chills long enough in the egg mixture. Pressing the croissant pieces down helps as well. A short rest after baking also helps the texture settle.

Conclusion

I love making this Croissant Strata with Spinach, Feta, and Gruyère when I want to combine indulgent pastry texture with savory brunch flavors. It’s easy to assemble, adaptable, and impressive enough to serve to guests—even though it cooks itself. Best part: leftovers taste just as satisfying the next day.