Artichoke Spinach Strata

Recipe by MA HIKER
READY IN: 1hr 15mins


  • 7
    ounces baby spinach leaves
  • 6 12
    ounces marinated artichoke hearts, drained
  • 1 12
    cups milk (2% or whole)
  • 12
  • 1
    loaf Italian bread (10 ounce size, day old is best!)
  • 6
    large eggs, beaten
  • 1
    teaspoon oregano, dried
  • 12
    cup asiago cheese, grated


  • Start preparation either the night or morning before (depending upon when you are serving, see note above in description).
  • Spray a 9 x 13 rectangular glass baking pan with cooking spray.
  • Place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. Drain in colander in your sink and let cool. Then coarsely chop.
  • Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
  • Mix the milk and wine in a shallow bowl. Tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! Spread the prepared bread in the 9 x 13 pan. Continue dip, squeeze and spread until all the bread is distributed nicely around the pan. Reserve any leftover milk mixture.
  • Sprinkle the prepared spinach and artichokes on the bread – distributing evenly. Push the vegetables into the bread mixture.
  • Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Pour over the bread & vegetable mixture in the pan.
  • Sprinkle the Asiago cheese on top of the strata.
  • Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
  • Preheat oven to 350 degrees F.
  • Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.