Spinach & Cheese Strata

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Spinach & Cheese Strata

Metric Cup Measures

By Jennifer Segal, inspired by this strata originally published in Gourmet magazine

With spinach, cheese and bread baked in a savory custard, this make-ahead strata is perfect for entertaining.

Servings: 8-10

Prep Time: 30 Minutes

Cook Time: 75 Minutes

Total Time: 1 Hour 45 Minutes, plus at least one hour to sit in the fridge

Ingredients

• 
  1 pound bag chopped frozen spinach, thawed
  


• 
  3 tablespoons unsalted butter
  


• 
  1 large yellow onion, chopped (about 2 cups)
  


• 
  3 garlic cloves, minced
  


• 
  12 ounces (3/4 pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
  


• 
  6 ounces (1-1/2 cups) coarsely grated Gruyère
  


• 
  2 ounces (2/3 cup) finely grated Parmigiano-Reggiano
  


• 
  9 large eggs
  


• 
  2-3/4 cups half-and-half
  


• 
  2 tablespoons Dijon mustard
  


• 
  1-3/4 teaspoons salt
  


• 
  3/4 teaspoon black pepper
  


• 
  1/4 teaspoon ground nutmeg
  

Instructions

1. Squeeze handfuls of spinach to remove as much liquid as possible.


2. Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.


3. Butter a 3-quart (or 9x13-inch) baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.


4. In a large bowl, whisk the eggs. Add the half-and-half, Dijon mustard, salt, pepper and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.


5. Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-75 minutes. Let stand 10-15 minutes before serving.


6. Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be 10-15 minutes less.

Nutrition Information

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• Per serving (8 servings)


• 
  Calories: 483
  


• 
  Fat: 30g
  


• 
  Saturated fat: 16g
  


• 
  Carbohydrates: 30g
  


• 
  Sugar: 4g
  


• 
  Fiber: 4g
  


• 
  Protein: 25g
  


• 
  Sodium: 1117mg
  


• 
  Cholesterol: 280mg
  

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

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