Spinach And Cheese Strata

Spinach And Cheese Strata


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An elegant strata is also known as a savory bread pudding. With spinach, cheese, and slices of bread baked in custard, all the preparation can be done the night before, making it the ideal dish for entertaining. It’s a “wow” dish that keeps it simple but delicious!

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Time needed

2 hour preparation + 1.5 hour cooking

Serving Size / Yield

8 servings


  • 1 lb. bag chopped frozen spinach, thawed
  • 3 T. unsalted butter
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 12 oz. Italian sandwich bread, cut into 1-inch slices
  • 6 oz. coarsely grated Gruyère
  • 2 oz. finely grated Parmigiano-Reggiano
  • 9 large eggs
  • 2 ¾ C. half-and-half
  • 2 T. Dijon mustard
  • 1 ¾ tsp. salt
  • 3/4 tsp. black pepper
  • 1/4 tsp. ground nutmeg

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Squeeze handfuls of spinach to remove as much liquid as possible. Melt the butter in a large sauté pan over medium heat. Add the onion and cook 5 minutes, stirring frequently, until soft and translucent. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
Butter a 3-qt. baking dish. Spread one third of the bread slices in the dish and top evenly with one third of spinach mixture. 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, 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. Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-75 minutes. Let stand before serving.

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