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Spinach and Artichoke Strata with Cheese
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5 from 2 votes

Spinach Artichoke Strata

Nothing better than a delicious and comforting spinach artichoke strata! This make-ahead spinach strata is easy to make and perfect to feed a crowd.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Refrigeration2 hours
Total Time3 hours 50 minutes
Course: Breakfast
Cuisine: American, Italian
Servings: 8 people
Author: Tania

Ingredients

  • Olive oil
  • 1 pound fresh spinach leaves
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 1 can (15 oz) artichokes hearts, in water (drained, patted dry, and chopped)
  • 1 large loaf rustic bread, cubed (I use day-old crusty French bread, about 8 cups)
  • 2 cups shredded gruyere cheese or similar
  • 1 cup parmesan cheese, shredded
  • 9 large eggs
  • 2 cups half-and-half
  • 1 1/2 teaspoons Kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • In a large skillet, heat some olive oil over medium heat and cook the spinach for a few minutes until reduced (you may do this in parts). Transfer to a plate and let it cool down slightly. Remove excess moisture by squeezing the spinach with your hands and patting dry with paper towel.
  • In the same skillet, heat about 2 tablespoons of olive oil over medium heat. Add the sliced onions on a single layer and cook for about 10 minutes, stirring occasionally, until softened and caramelized. Heat some more olive oil and add the garlic. Cook another 1-2 minutes until fragrant. Season with salt and pepper to taste. Set aside.
  • In a large bowl, evenly toss the cubed bread, artichoke hearts, cheeses, the prepared spinach, and the caramelized onion and garlic mixture. Transfer to a lightly greased 9x13 baking pan. Set aside.
  • In a medium bowl, whisk the eggs, half and half, 1 1/2 teaspoons salt, and the 1/4 teaspoon ground black pepper. Pour this egg mixture evenly over the prepared bread mixture, even through the corners and edges. Cover with foil and refrigerate for at least 2 hours or overnight.
  • When ready to bake, preheat oven to 350 degrees F. Bake for 30 minutes with the aluminum foil on. Remove foil and continue baking for another 45-50 minutes. Let it sit for 5 minutes before serving. Enjoy!

Notes

  • Special equipment: 9x13 baking dish, aluminum foil.
  • Bread: Use a rustic, crusty bread so that it holds its shape, preferably day-old bread.
  • Make ahead: Prepare the strata the night before, cover with aluminum foil, and let it soak overnight in the refrigerator, or for at least 2 hours.