Spray a 13 x 9-inch baking dish with
nonstick cooking spray. Heat oil in a
large sauté pan over medium-high heat.
Add artichoke hearts; cook 3 to 5 minutes
or until thawed and browned. Stir in
spinach; cook until wilted, about 1 to 2
minutes. Remove to a mesh strainer and
gently press to release some liquid from
spinach. Set vegetables aside.
In a large bowl, whisk eggs. Whisk in
milk, salt and pepper until combined.
Stir in feta, olives and cooked vegetables.
Gently stir in bread cubes, tossing to
coat evenly in egg mixture. Transfer to
baking dish, cover with aluminum foil
and refrigerate overnight.
Remove strata from refrigerator 30
minutes before baking. Heat oven to 350 degrees.
Bake, covered, for 25 minutes. Remove foil
and bake another 35 minutes. Let rest 10
minutes before serving.