Ingredients
1 package (10 ounces) frozen chopped spinach, thawed3 garlic cloves, minced1 tablespoon olive oil2 cans (14-1/2 ounces each) diced tomatoes, undrained1 loaf (1 pound) French bread, cut into 1/2-inch slices6 slices Swiss cheese1/2 cup chopped onion3/4 cup crumbled feta cheese6 eggs2 cups milkSalt and pepper to tasteGrated Parmesan cheese
Preparation
In a skillet, cook spinach and garlic in oil until liquid evaporates. Cool.
Spread one can of tomatoes on the bottom of a greased 13-in. x 9-in. baking dish. Arrange one layer of bread slices over tomatoes. Arrange Swiss cheese slices over bread. Layer spinach, onions and Feta cheese over Swiss cheese.
Top with the second can of tomatoes and another layer of bread slices. Combine eggs, milk, salt and pepper; pour over bread. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 1 hour. Sprinkle with Parmesan cheese and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minuets before serving.
