- 1 10 oz. package frozen spinach, thawed
- 1½ cups (1 large) finely chopped onion
- 3 Tbs. unsalted butter
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- ¼ tsp. freshly grated nutmeg
- 8 cups (½lb.) cubed (1-inch) French bread (or Italian bread)
- 6 oz. (2 cups) coarsely grated Gruyère cheese
- 2 oz. (1 cup) finely grated Parmigiano-Reggiano cheese
- 2¾ cups milk
- 9 large eggs
- 2 Tbs. Dijon mustard
Spinach and Cheese Strata
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Start to Finish:
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring until soft, 4 to 5 minutes. Add ½ tsp. salt, ¼ tsp. pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one-third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one-third of spinach mixture. Sprinkle with one-third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining ½ tsp. salt and ¼ tsp. pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours or up to 1 day (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature for 30 minutes.
Bake strata, uncovered, in the middle of the oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
This recipe appears in the following parties:
Baby Shower, Brunch