A strata, as the name indicates, is a layered dish, in this case composed of French bread, spinach, and two kinds of cheeses. The layers are then covered in a delicious custard that absorbs into the bread overnight, then baked until puffed and golden brown. This is an impressive brunch dish that can be made in advance, making it a perfect and easy choice. Make sure you allow enough time (at least 8 hours) for the strata to rest in the fridge, and bring to room temperature before baking.

Spinach and cheese strata

Author: adapted from Gourmet magazine February 2003

Ingredients

  • 1 10-oz package frozen spinach, thawed
  • 1 large onion, finely chopped
  • 3 tablespoons unsalted butter
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups French bread in 1 inch cubes
  • 2 cups coarsely grated Gruyère cheese
  • 1 cup finely grated Parmesan cheese
  • 2 3/4 cups milk
  • 9 large eggs
  • 2 tablespoons Dijon mustard

Instructions

  1. Press thawed spinach into a fine mesh sieve, to remove excess liquid, then finely chop the spinach leaves.
  2. In a large pan, saute the onion in butter over medium heat, until soft and translucent, about 4 to 5 minutes.
  3. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Add spinach, then remove from heat.
  4. Spread one third of bread cubes in a buttered 3-quart shallow ceramic dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
  5. In a large bowl, whisk the milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and pour evenly over strata.
  6. Cover with plastic wrap, and chill for at least 8 hours (for bread to absorb custard).
  7. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
  8. Bake strata, uncovered, until puffed and golden brown, about 45 to 55 minutes. Let stand 5 minutes before serving.

Tagged

Leave a Comment

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • A great way to use leftover salmon is a salade niçoise. Add potatoes, hard boiled eggs, olives and capers, some greens, and top it all off with a mustardy vinaigrette. Filling, quick, and easy!
  • Craving these gluten free peanut butter chocolate chip cookies, recipe in comments section 👍 🍪
  • In celebration of Jewish Disability, Awareness, Acceptance and Inclusion Month (JDAIM), Women’s Philanthropy invites you to a special screening of the life-affirming documentary Far From The Tree, based on Andrew Solomon's New York Times bestselling book. Join us on February 7th at Cinema Guzzo in VSL. Link to register in bio!
  • Bon weekend and Shabbat Shalom everyone 💕 photo by @ava_farber0912
  • Delicious coconut chocolate truffles, very easy to make and can be prepared up to two weeks in advance, and left in the fridge. You won’t be able to have just one...