Tuesday, February 19, 2013

Spinach and Cheese Strata

Spinach and Cheese Strata

1 -2 (10 ounce) packages fresh spinach, roughly chopped 
1 large onion, finely chopped
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruy√®re (2 cups) 
2 ounces finely grated parmesan (1 cup)
2 3/4 cups milk
9 large eggs

Melt the butter in a large saucepan over medium heat. Cook the onion with 1/2 tsp of salt, 1/4 teaspoon pepper and nutmeg until soft. Stir in spinach and cook until wilted. Remove from heat and set aside.

Butter a 3-quart baking dish. Spread one third of the bread cubes in the dish. Then add one-third of the spinach mixture and one-third of the cheeses. Repeat these layers twice, using all of the bread, spinach and cheese.

In a separate bowl, whisk together the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour evenly over the bread mixture in the baking dish. Cover and refrigerate for at least 8 hours.

When ready to bake, pre-heat the oven to 350 and let the strata stand at room temperature for 20-30 minutes. Bake, uncovered, until completely cooked, 45 to 55 minutes. The strata should be golden brown. Let stand 5-10 minutes before serving.

This was very well liked.
I did cut the recipe in half and used an 8x8 pan.
I used the larger amount of spinach.
I used Gruyere cheese, the original pinner substituted Fontina but the price was the same at my store.

Thank you Megan for sharing the recipe.
You can find the original recipe here

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