Spinach and Cheese Strata

Breakfast & Brunch, Cooking for a Crowd, Recipes, Weekend Cooking
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I’ve always been intrigued by GPOYW. I’ve seen some of my friends post gratuitous pictures of themselves on Wednesday.

And coincidentally, I spent this Saturday afternoon with my photographer friend Allie, who just launched a brand new photography website.

She snapped some photos as I was making a spinach and cheese strata.

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There.

Now you’ve all seen it for yourself.

Everyone knows that I’m legit, but even more importantly, that my kitchen is a mess when I cook.

I try to clean as I go, but yeah, that doesn’t always happen.

Let’s talk about spinach and cheese strata for a moment now, shall we?

Or perhaps we should just let the photo (and the ingredient list) speak for itself.

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Spinach & Cheese Strata Recipe Edition
Author: 
Recipe type: Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Spinach and Cheese Strata
  • Gourmet (February 2003)
  • Serves 6 to 8
  • Ingredients:
  • 1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
  • 1½ cups finely chopped onion (1 large)
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
  • 6 ounces coarsely grated Gruyère (2 cups)
  • 2 ounces finely grated parmesan (1 cup)
  • 2¾ cups milk
  • 9 large eggs
  • 2 tablespoons Dijon mustard
Instructions
  1. Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.
  2. Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
  3. Whisk eggs, milk, mustard and remaining ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for several hours or up to a day.
  4. Remove from the refrigerator and let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
 

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18 Comments

  • Reply
    Enas
    June 14, 2011 at 4:39 am

    Hi .. I love this dish but can I replcae Gruyère with Fita cheese?

    • Reply
      Maris Callahan
      June 14, 2011 at 11:30 am

      Gruyere has a different consistency than feta so with feta, it might not be as creamy. If you try it let me know how it turns out!

  • Reply
    Itscheese
    May 15, 2010 at 3:21 pm

    Wow, that looks really good right about now. Thanks for sharing the recipe.

  • Reply
    Chrissy
    February 28, 2010 at 11:38 am

    The picture of that strata is making my mouth water. In fact, it’s exactly what I want to be eating right now. I also love your friend’s website. I love photography, so I think I could browse websites like that all day long. (Well, that and food websites…) And those pictures of you are great!!

  • Reply
    Medical Advice
    February 23, 2010 at 1:48 pm

    i love it.. it look likes delicious i want to try that to make.

  • Reply
    E.P.
    February 20, 2010 at 8:38 am

    Cute! I like how focused you look in those photos while making the strata. Also? The recipe looks delicious!
    Adding it to the queue of MANY recipes I need to make…

  • Reply
    Ashley
    February 19, 2010 at 12:39 am

    This sounds kind of creepy, but you look adorable when you cook!

  • Reply
    Dana
    February 18, 2010 at 6:28 pm

    Look how cute you are! I make a huge mess when I cook too. I’m lucky to have a huge sink so I can just keep dumping dishes in it as I go, but I still make a mess. That strata looks incredible – I’m tempted to make it for guests we are having on Saturday.

  • Reply
    Cate O'Malley
    February 18, 2010 at 10:40 am

    Mmm, strata, savory, spinach. I am so there.

  • Reply
    Catherine
    February 18, 2010 at 5:06 am

    This looks delicious, I must try it! 🙂

  • Reply
    Kerstin
    February 18, 2010 at 12:00 am

    What great pictures – they make me want to take a few action shots too! And your strata is making my mouth water!

  • Reply
    Chez Us
    February 17, 2010 at 1:47 pm

    Love the photos, it is fun to see people actually in their kitchen cooking. I have been looking for something new and exciting to make for dinner, adding this to our test kitchen – looks delicious and sounds easy to make!

  • Reply
    elle michelle
    February 17, 2010 at 1:02 pm

    I star just about everything meat-free that you make. YUM!

  • Reply
    Natalie
    February 17, 2010 at 12:28 pm

    That looks so delish!
    And I’m so relieved that I’m not the only one who destroys their kitchen each time she cooks/bakes. Granted, yours looks WAY less messy than mine still 🙂

  • Reply
    bodelou
    February 17, 2010 at 11:55 am

    nice photos!
    strata always seems so good to me, but i flash back to christmas morning when my mom makes strata that i just can’t stand. i know all strata is a little different, so i am always curious to try a different version, i’ve just never had the opportunity. perhaps i will have to try this one.

  • Reply
    mandy
    February 17, 2010 at 9:57 am

    The spinich and cheese strata looks fantastic and I’m excited to try it. I dont use spiniach nearly enough in the kitchen.
    Those pics are great! (So are the other ones on her site.) I love knowing that I’m not the only one who makes a mess in the kitchen when cooking/baking.

  • Reply
    kat
    February 17, 2010 at 9:36 am

    Hi there!

  • Reply
    Daryl Callahan
    February 17, 2010 at 8:37 am

    Lol! Very cute. You look adorable and that casserole looks so yummy. I love casseroles-they are lind of like a one stop shop.

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