Spinach and Cheese Strata

Ingredients for Spinach and Cheese Strata

• 1 (275g) package frozen spinach, thawed

• 1 1/2 cups finely chopped onion (1 large)

• 3 tablespoons unsalted butter

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 1/4 teaspoons freshly grated nutmeg

• 1925ml cubed (1 inch) French or Italian bread (230g)

• 170g coarsely grated Gruyère (475ml )

• 60g finely grated Parmigiano-Reggiano (240ml )

• 650ml milk

• 9 large eggs

• 2 tablespoons Dijon mustard

How to make Spinach and Cheese Strata

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoons salt, 1/4 teaspoons pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoons salt and 1/4 teaspoons pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 177°C. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.