How can you go wrong with bread, cheese, and spinach?! For best results, prepare this the night before.
5. Spinach Strata
- 1 1/2 Pounds fresh spinach, stems removed and finely chopped
- 1 Large onion, finely chopped
- 3 Tablespoons unsalted butter, plus more to grease dish
- Coarse salt and freshly ground pepper
- 1/4 Teaspoon nutmeg
- 8 Cups cubed French bread
- 2 Cups coarsely grated gruyere
- 1 Cup finely grated parmesan or romano
- 2 3/4 Cups milk
- 9 Large eggs
- 2 Tablespoons Dijon mustard
1. In a large, heavy skillet over medium-low heat, melt butter. Add onions and cook, stirring often, for about 5 minutes, or until soft. Add salt and pepper to taste, nutmeg and continue cooking until the flavor blooms, about 1 minute. Stir in spinach. Remove mixture from heat.
2. Butter a ceramic baking dish. Add a single layer (about 1/3) of the cubed bread and, with a plastic spatula, coat evenly with about 1/3 of the spinach mixture. Add 1/3 of the gruyere and 1/3 of the parmesan. Add a another layer of bread, then more spinach, and more cheese. Repeat with remaining ingredients for a third layer.
3. In a large bowl, whisk milk, eggs, mustard, and a little salt and pepper. Pour mixture evenly over the bread/cheese/spinach in the baking dish. Cover with plastic wrap, and transfer to the fridge. Leave it there for 8-10 hours, so the bread has the chance to absorb the milk-egg mixture.
4. Place rack in the middle of the oven, and preheat to 350 degrees. Remove strata from the fridge and let it stand at room temperature for about 30 minutes. Bake for 45-55 minutes, or until the strata is golden brown, a little puffed and totally cooked through. Let it cool for 5-10 minutes before digging in.
Recipe Credit: Gourmet.