Ingredients: |
Ingredients: 2 T olive oil
1 small onion, fine chop
1 tsp kosher salt, divided
2 pounds spinach, stems removed and leaves coarsely chopped
1/4 tsp pepper
1/4 tsp nutmeg
butter for dish
1 pound challah loaf, slice 1/2 inch thick
8 oz fontina grated, divided
1 oz parmesan grated, divided
8 large eggs, divided
2.5 cups whole milk
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Directions: |
Directions:Saute onion in oil, add 1/2 tsp salt, 3 min. Fill pan with spinach, cook stirring and adding as allows. When wilted, stir in pepper and nutmeg. Drain spinach in sieve. When cool squeeze excess moisture by hand.
Butter and 3 qt baking dish. Place a third of bread in single layer in dish. Top with half the spinach mixture and a third of the cheeses. Repeat layering with a third of the bread, remaining spinach mixture and cheese, then top with bread.
Whisk together 6 eggs, 2 cups milk and salt and carefully pour over bread. Cover with parchment, and gently press down until egg mixture soaks thru top of bread. Cover parchment with foil, and refrigerate overnight.
Preheat oven to 350º, Remove strata from fridge, uncover and let stand 30 minutes. Whisk together remaining 2 eggs and 2.3 cup milk and pour over strata, gently pressing between layers of bread with a spoon or spatula to ensure that egg mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until puffed and golden brown in places 45 - 50 minutes. Let cool 15 minutes before serviing. |
This recipe for Spinach and Fontina Strata is from