Spinach & Cheese Strata
Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.
View the print-ready version of this recipe.
A strata is a layered casserole made with bread, eggs, cheese, and sometimes vegetables or meat (strata means layers). Think of it as a savory bread pudding. This spinach version is richly flavored with Gruyère, Parmesan, and Dijon mustard. It’s the perfect vegetarian brunch dish to feed a crowd. You do all of the preparation the night before, let the strata rest in the fridge overnight, then pop it in the oven in the morning. As it bakes, it puffs up like a soufflé, making it a real showstopper. The strata does fall a bit as it cools, but it’s still impressive. Serve with crispy bacon, a strawberry & orange fruit salad, and mimosas.
What You’ll Need To Make Spinach & Cheese Strata
![Spinach & Cheese Strata Ingredients](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-16-scaled.jpg)
Before we get started, a few words about the ingredients. It’s important to use good quality cheese. The recipe calls for a combination of Gruyère and Parmigiano-Reggiano cheese, but since they are both expensive, feel free to substitute other good melting cheeses with bold flavor, like extra-sharp cheddar. The recipe is pretty flexible, so you can play around with different sautéed vegetables depending on what you have on hand. Some cooked sausage or pancetta would be a nice addition; just be sure to reduce the salt in the recipe to a scant teaspoon or the strata will be way too salty.
Be sure to squeeze all of the water out of the spinach. Take your time; it’s important to get it all out or the strata will be watery.
Step-By-Step Instructions
Melt the butter in a skillet over medium heat.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-11-scaled.jpg)
Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-09-scaled.jpg)
Add the spinach and garlic and cook a few minutes more.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-07-scaled.jpg)
Layer a third of the cubed bread in a buttered 3-quart or 9×13-inch baking dish.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-06-scaled.jpg)
Top with a third of the spinach.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-05-scaled-1.jpg)
Followed by a third of each cheese.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-04-scaled.jpg)
Repeat layering twice, ending with the cheese.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-03-scaled.jpg)
Make the custard by combining the whisked eggs, half-and-half-Dijon mustard salt, pepper and nutmeg.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-14-scaled.jpg)
Whisk evenly to combine.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-13-scaled.jpg)
Pour evenly over top of the strata, then cover and refrigerate for at least one hour or overnight.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-02-scaled.jpg)
Bake for about 70 to 80 minutes, until puffed, set and golden all over.
![Making Spinach & Cheese Strata](https://img.theepochtimes.com/assets/uploads/2022/12/26/strata-spinach-cheese-scaled-1.jpg)
Note: My starting point for this recipe was this popular strata originally published in Gourmet magazine. I increased the spinach; amped up the flavor by adding garlic and increasing the salt; swapped the milk for half-and-half; and reduced the baking temperature from 350°F to 325°F for a creamier texture.
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Spinach & Cheese Strata
By Jennifer Segal, inspired by this strata originally published in Gourmet magazine
Servings: 8 to 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 and squeezed as dry as possible
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped (about 2 cups)
- 3 garlic cloves, minced
- 12 ounces (¾ pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
- 6 ounces (1½ cups) coarsely grated Gruyère
- 2 ounces (⅔ cup) finely grated Parmigiano-Reggiano
- 9 large eggs
- 2¾ cups half-and-half
- 2 tablespoons Dijon mustard
- 1¾ teaspoons salt
- ¾ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Instructions
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
Butter a 3-quart or 9×13-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.
In a large bowl, whisk the eggs. Add the half-and-half, 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.
Preheat oven to 325 degrees F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.
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 about 10 minutes less.
This article was originally published on OnceUponaChef.com.
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