Spinach & Cheese Strata

I decided to try out this new recipe that I’d read about on Smitten Kitchen a few weeks ago, partly because it can be assembled up to a day in advance and partly because it looked damn good!

A strata is basically a savory layered bread pudding — this one is held together by eggs and enriched with spinach, sautéed onions and two kinds of cheese. It comes out of the oven bubbling hot and meltingly delicious. As you’re eating it, you will encounter little pockets of various types of yumminess — a slice or two of soft, sweet onion, an extra gooey patch of Gruyère, a refreshing clump of sautéed spinach leaves…

Cooking spinach & onions

If any of the strata manages to survive the brunch feeding frenzy, it also reheats well. I used fresh spinach since it’s still easy to get in these parts but you can also use frozen without any ill effects, just make sure you wring out all the water. I used the eggs we’d just received from our CSA, Eatwell Farm and encourage you to seek out pasture-raised eggs near you (see my post on choosing the best eggs for more info.)

A bowl of pasture-raised eggs await their fate...

The recipe below is adapted from the February 2003 issue of Gourmet via Epicurious (ach, Gourmet, why did you have to leave us???) By the way, I encourage those of you who are mourning the loss of Gourmet like I am to check out Gourmet Unbound, a collaborative blog devoted entirely to cooking and sharing recipes from past issues as a way of keeping the goodness alive.

Spinach & Cheese Strata by Eve Fox, Garden of Eating blog copyright 2010

Spinach & Cheese Strata
Serves 6-8


* 1 (10-oz) package frozen spinach, thawed

* 1 1/2 cups finely chopped onion (1 large)
* 3 tablespoons unsalted butter
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon freshly grated nutmeg
* 8 cups cubed (1 inch) French or Italian bread (1/2 lb)
* 6 oz coarsely grated Gruyère (2 cups)
* 2 oz finely grated Parmigiano-Reggiano (1 cup)
* 2 3/4 cups milk
* 9 large eggs
* 2 tablespoons Dijon mustard
* 1 Tbsp Worcestershire sauce


1. If using fresh spinach, wash it thoroughly and dry well. If using frozen, squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

2. Sautée onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat (if using fresh spinach, continue cooking until the leaves have all wilted.)

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

4. Whisk together milk, eggs, mustard, Worcestershire sauce and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, for at least 8 hours and up to a full day (to allow time for the bread to absorb the custard).

5. Preheat oven to 350°F. Let the strata stand at room temperature for 30 minutes. Bake the strata, uncovered, in the middle of the oven until puffed, golden brown, and cooked through, 50 to 55 minutes. Let stand 5 minutes before serving.

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Dale O.

Agreed, Nicole B, this looks like a delicious recipe, especially on a cold winter evening.

Nicole Bergeron
Nicole Bergeron4 years ago

Sounds wonderful! and I have everything but the Gruyère and Parmigiano-Reggiano. I wonder if the local specialty cheese shop will have them (as well as comes from a humane source).

Joan A.
Joan A4 years ago

Looks delicious

Connie O.
Connie O4 years ago

sounds very good...hungry now :)

Eternal Gardener
Eternal Gardener4 years ago


Shawn P.
Shawn P4 years ago

Looks totally yummy!!

Penny B.
.4 years ago

Sounds good, thanks.

tanzy t.
tanzy t4 years ago

So many eggs. Looks great.

Leena K.
Leena K4 years ago

Great also for breakfast,thanks.

Charlene Rush
Charlene Rush4 years ago

I made a strata over the week-end, very similar to this one.
It's great for making the night before and popping in the oven in the morning.

One of the best things about them is, any left-over will keep for a few days and reheats nicely.