Artichoke Spinach Strata
photo by A Good Thing
- Ready In:
- 1hr 15mins
- 7 ounces baby spinach leaves
- 6 1⁄2 ounces marinated artichoke hearts, drained
- 1 1⁄2 cups milk (2% or whole)
- 1⁄2 cup dry white wine
- 1 loaf Italian bread (10 ounce size, day old is best!)
- 6 large eggs, beaten
- 1 teaspoon oregano, dried
- 1⁄2 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.
Questions & Replies
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Fairly bland, and time consuming for something that doesn't have a lot of flavour. Perhaps adding onions, salt and pepper, or even some fresh ham would give some depth to this dish. It could have potential, but I don't have time to fiddle with it. A great alternative is the Christmas Morning Wife Saver from the Best of Bridge Cook Book. It's very similar, but has much more flavour.
Not sure if I did something wrong...I didn't have a glass pan so used an equal size metal pan for baking. The strata did not turn out as thick as I thought it would. Next time I'll used a smaller pan and try to get it to rise a bit more. With it being thin I think it dried out a bit. And I'd also add some salt and pepper (for personal taste). There is certainly potential here, MA Hiker! (:
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