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Name: spinach and cheese strata
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 10 oz frozen spinach thawed and liquid squeezed out; 1 1/2 cups Finely chopped onions 1 large; 3 tablespoons Butter; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 1/4 teaspoon grated nutmeg; 1/2 pound French bread 8 cups cubed; 6 ounce Gruyere 2 cups grated; 2 ounces grated parmesan 1 cup; 2 3/4 cups milk; 9 large EGGS; 2 tablespoons dijon mustard

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INGREDIENTS

1 10 oz frozen spinach ; thawed and liquid squeezed out
1 1/2 cups Finely chopped onions ; 1 large
3 tablespoons Butter
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon grated nutmeg
1/2 pound French bread ; 8 cups cubed
6 ounce Gruyere ; 2 cups grated
2 ounces grated parmesan ; 1 cup
2 3/4 cups milk
9 large EGGS
2 tablespoons dijon mustard

Servings

INSTRUCTIONS

Saute onion in butter until soft about 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper and nutmeg and continue cooking 1 minute. Stir in spinach and remove from heat.

Spread one third of the bread cubes in well buttered 3 quart gratin dish. Top with one third of spinach mix and one third of cheese. Repeat layering twice with remaining bread, spinach and cheese.

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

The next day, let it stand at room temperature for thirty minutes while preheating oven to 350 degrees. Bake strata uncovered in middle of oven until puffed, golden brown and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

NOTES

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spinach and cheese strata

1 10 oz frozen spinach thawed and liquid squeezed out
1 1/2  cups Finely chopped onions 1 large
3 tablespoons Butter 
1 teaspoon Salt 
1/2 teaspoon Black pepper 
1/4 teaspoon grated nutmeg 
1/2 pound French bread 8 cups cubed
6 ounce Gruyere 2 cups grated
2 ounces grated parmesan 1 cup
2 3/4 cups milk 
9 large EGGS 
2 tablespoons dijon mustard

Saute onion in butter until soft about 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper and nutmeg and continue cooking 1 minute.  Stir  in spinach and remove from heat.

Spread one third of the bread cubes in well buttered 3 quart gratin dish.  Top with one third of spinach mix and one third of cheese.  Repeat layering twice with remaining bread, spinach and cheese.

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

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Nutrition

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Serving Size: 1 Serving (377g)
Recipe Makes: 6 Servings

Calories: 614
Calories from Fat: 334 (54%)

Amt Per Serving		% DV

	Total Fat 37.1g	49 %
	Saturated Fat 17.6g	88 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 3.4g
Cholesterol 700.3mg		215 %
Sodium 838.2mg		29 %
Potassium 492.9mg		13 %
Total Carbohydrate 31g		9 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 29.4g
Protein 39.5g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 614

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