Spinach & Cheese Strata: The Ultimate Make-Ahead Comfort Dish
There’s a certain charm in a dish that combines simplicity with indulgence, and few meals manage this as beautifully as Spinach & Cheese Strata. This dish is a dream come true for anyone who enjoys the warm, comforting flavors of cheesy casseroles with the fresh, vibrant taste of spinach, all baked together in a savory custard that holds everything together. Ideal for any time of day, this strata can be served for a luxurious brunch, a cozy dinner, or even as a delightful side dish for a holiday meal. The beauty of this dish lies in its layers of flavor and the ability to prepare it ahead of time, making it a perfect choice for easy entertaining.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes (plus at least one hour to sit in the fridge)
- Yield: 8 to 10 servings
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American, European
- Diet: Vegetarian
Ingredients
Spinach: Spinach is one of the star ingredients in this dish. It brings a touch of earthy freshness that complements the richness of the cheeses and custard. Using frozen spinach is a great way to save time, as it’s already cooked and easy to thaw. The key here is to squeeze out as much moisture as possible, as excess water could make the strata soggy. If you prefer fresh spinach, you can sauté it until wilted and then squeeze it dry, ensuring that your strata remains firm and delicious.
Butter: Unsalted butter is used to sauté the onions and garlic, infusing the dish with rich flavor. Butter helps create the soft, melt-in-your-mouth texture of the strata, while also adding depth to the savory flavors of the vegetables.
Yellow Onion and Garlic: Onions and garlic are the backbone of many savory dishes, and they certainly don’t disappoint here. The onions bring a sweet, savory element to the strata, softening and caramelizing as they cook. Garlic adds a fragrant, aromatic quality, further enhancing the flavor profile of the dish. Together, these aromatics form the foundation for the spinach and cheese, infusing each bite with irresistible depth.
Italian Sandwich Bread: The bread you choose for a strata is crucial, as it absorbs the custard and provides the structure of the dish. Italian sandwich bread works wonderfully here because it’s hearty enough to hold up to the custard, yet soft enough to become tender once baked. If you can’t find Italian sandwich bread, you can substitute with any other bread that’s sturdy and slightly chewy, like French bread, sourdough, or challah. Be sure to cut the bread into cubes that are roughly the same size to ensure even cooking.
Cheeses: The combination of Gruyère and Parmigiano-Reggiano is what gives this strata its rich, savory flavor. Gruyère is a smooth, melting cheese that has a slightly nutty, sweet flavor, making it an ideal choice for a dish like this. Parmigiano-Reggiano, on the other hand, is a hard, sharp cheese that adds a salty, umami kick. Together, these two cheeses create a luscious, gooey texture that brings the strata to life. For a different twist, you could substitute Gruyère with fontina or mozzarella, and use Pecorino Romano instead of Parmigiano-Reggiano for an even sharper flavor.
Eggs and Half-and-Half: The eggs and half-and-half form the custard that binds the dish together. The richness of the half-and-half combined with the eggs creates a velvety texture that coats the bread and cheese, allowing each bite to melt in your mouth. The custard absorbs into the bread, giving it a creamy, satisfying consistency. If you want a lighter version, you could substitute the half-and-half with milk, but keep in mind that the dish may be slightly less rich.
Dijon Mustard, Salt, Pepper, and Nutmeg: Dijon mustard is a subtle but essential ingredient, offering a touch of tanginess that helps balance the richness of the cheese and eggs. The salt and black pepper are necessary for seasoning, while nutmeg, though used sparingly, adds a warm, aromatic note that complements the savory ingredients.
Instructions
Step 1: Prepare the Spinach and Aromatics: Begin by thawing the frozen spinach. Make sure to squeeze out as much moisture as possible to avoid a soggy strata. Next, melt the butter in a large skillet and sauté the chopped onion until it softens and becomes translucent. Add the garlic and spinach to the skillet and cook for a couple of minutes more, letting the flavors blend. The fragrance of the sautéed garlic and onion will fill your kitchen, setting the stage for the rest of the dish.
Step 2: Assemble the Strata: Butter a 3-quart or 9×13-inch baking dish to ensure the strata doesn’t stick. Then, layer the bread cubes, spinach mixture, and cheeses. Start by spreading one-third of the bread cubes in the bottom of the dish, followed by one-third of the spinach mixture and one-third of each cheese. Repeat this layering process until all ingredients are used up, finishing with a final layer of cheese on top. The layers should be compact and evenly distributed, ensuring that every bite is packed with flavor.
Step 3: Prepare the Custard: In a large bowl, whisk together the eggs, half-and-half, Dijon mustard, salt, pepper, and nutmeg. Pour this custard mixture evenly over the layers of bread and spinach. The bread will begin to absorb the custard, which will help create the rich, creamy texture when baked. Cover the baking dish with plastic wrap and refrigerate for at least one hour, or preferably overnight. This resting period is key, as it allows the bread to soak up the custard, making the strata tender and flavorful.
Step 4: Bake the Strata: When you’re ready to bake, preheat your oven to 325°F. Bake the strata uncovered for 70 to 80 minutes, or until the top is golden brown and the center is set. The baking time may vary depending on the depth of your dish and the moisture content of your ingredients, so keep an eye on it. You’ll know it’s done when the top is puffed and golden, and the custard has fully set. If the top is browning too quickly, you can cover the dish loosely with aluminum foil to prevent burning.
Step 5: Serve and Enjoy: Once baked, let the strata rest for 10 to 15 minutes before serving. This allows it to set further and makes it easier to slice. When you cut into it, you’ll be greeted with layers of cheese, spinach, and bread that have melded into a comforting, savory casserole. The texture should be soft and creamy, with the perfect balance of flavor from the onions, garlic, spinach, and cheese.
Notes
- Don’t skimp on squeezing the spinach: If there’s too much moisture in the spinach, the strata can become soggy. Squeeze it as dry as possible to ensure a firm, sliceable texture.
- Use hearty bread: Choose bread that will hold up to the custard. Avoid delicate breads like white sandwich bread, as they can become too mushy. Sturdy loaves like Italian, French, or sourdough work best.
- Experiment with cheeses: Gruyère and Parmigiano-Reggiano are a classic combo, but feel free to experiment with other melting cheeses like mozzarella, cheddar, or even brie. Adding a variety of cheeses will give the strata more depth and complexity.
- Make ahead for convenience: This dish is perfect for preparing in advance. Assemble the strata the night before and bake it in the morning for a hassle-free meal.
- Additions: For extra flavor, try adding cooked bacon, sausage, or even roasted red peppers. You can also add herbs like thyme or basil to enhance the freshness of the dish.
- Freezing: If you have leftovers or want to make the strata ahead of time for a later meal, freeze it! Assemble the strata but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to two months. Thaw overnight in the fridge and bake as usual.