Spinach and Cheese Strata

Submitted by Farryl  – Lori’s Barrio neighbor

— This dish was fantastic!  

Spinach Strata


1 lb bag chopped frozen spinach, thawed
3 T unsalted butter
1 large yellow onion, chopped (about 2 C) I used ½ onion
3 garlic cloves, minced
¾ Lb Italian bread, cut into 1 inch cubes (about 8 Cups)
6oz (1 ½ cups) coarsely grated Gruyere
2oz (2/3 cup finely grated Parmigiano-Reggiano
9 large eggs
2-3/4 Cups half-and-half
2T. Dijon mustard
1-3/4 t salt
¾ t black pepper
¼ t nutmeg


Squeeze all the moisture out of the spinach.

Melt butter in large sauté pan over medium heat. Add onions and cook for about 5 minutes until soft and translucent. Add the garlic and drained spinach and cook 2 minutes more. Set aside.

Butter a 3 quart baking dish. Spread 1/3 of the bread cubes in the dish and top evenly with 1/3 spinach mixture. Sprinkle with 1/3 of each cheese. Repeat layering twice, ending with the cheeses.

In a large bowl, whisk the eggs, add half-and-half, mustard, salt, pepper and nutmeg and whisk until well combined.

Pour the custard mixture evenly over the strata and cover with plastic wrap, chill over night.

Preheat oven to 325 degrees, Bake the strata, uncovered until puffed, set and golden brown, 70-75 minutes. Let stand 10-15 minutes before serving.   8 servings



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