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Spinach and Cheese Strata

Spinach and Cheese Strata

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Spinach and Cheese StrataSpinach and Cheese Strata    Spinach and Cheese Strata    Breakfast/Brunch, Vegetarian

A good brunch option for vegetarians who will eat eggs.

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  • 1 10 oz. package frozen spinach, thawed
  • 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
  • cups milk
  • 9 large eggs
  • 2 Tbs. Dijon mustard


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
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recipe type

Main Courses


Gourmet Magazine






Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im