Spinach and Cheese Strata

After glowing reviews and substantial compliments on a variation of Gourmet’s Spinach and Cheese Strata with garlic cheese curds, we were waiting foir the next opportunity to pounce and make more strata.

We found ourselves doing so when we received a lovely batch of Upstate New York cheese curds as a gift. The cows are grass-fed and yielded a super fresh curd. This time, our strata had additional layers of flavor from additional garlic cloves and flecks of goat cheese. The strata turned out so lush, flavorful and such a joy to eat. Love this recipe.

Adapted from Gourmet, February 2003

Serves 6 to 8

  • 1 (16 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
  • 2 cloves of garlic
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups cubed French bread in 1-inch cubes (1/2 lb)
  • 5 ounces goat cheese
  • 7 ounces of cheese curds
  • 2 ounces parmesan (1 cup)
  • 1 ounce feta cheese
  • 2 3/4 cups milk
  • 8 large eggs
  • 2 tablespoons Dijon mustard

Sauté garlic in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and continue cooking for one minute. Stir in spinach, remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-half of bread cubes, one-half of spinach mixture and one-half of each cheese. Repeat layering twice with remaining bread, spinach and cheeses.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for at least 8 hours or up to a day.

The next day, let it stand at room temperature for 30 minutes while pre-heating 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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