Spinach and Cheese Strata

"I adopted this recipe. Don't let the length of the recipe scare you. It is really a very simple dish to prepare with excellent flavors. The gruyere adds a lot of flavor to this savory dish."
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
1hr 20mins




  • Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  • Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
  • Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
  • Stir in spinach, then remove from heat.
  • Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
  • Sprinkle with one third of each cheese.
  • Repeat layering twice (ending with cheeses).
  • Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
  • Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  • Preheat oven to 350°F.
  • Let strata stand at room temperature 30 minutes.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
  • Let stand 5 minutes before serving.
  • note: Strata can be chilled up to 1 day.
  • Let stand at room temperature 30 minutes before baking.

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  1. This is the exact recipe that was originally published in Gourmet Magazine -- it's the most delicous dish ever!
  2. I had this dish at a brunch party and was given the recipe. I can't wait to try it, yum!!! I found it a little bit too eggy for my liking, but other than that, it was delicious. I'm very picky with my eggs though, so I wouldn't let that deter you. Awesome texture, flavor and all around favorite at the gathering (even with meat eaters).



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