Artichoke Spinach Strata Recipes

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SPINACH & CHEESE STRATA



Spinach & Cheese Strata image

Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.

Provided by Jennifer Segal, inspired by

Categories     Breakfast & Brunch

Time 1h45m

Yield 8 to 10

Number Of Ingredients 13

1 pound bag chopped frozen spinach, thawed and squeezed as dry as possible
3 tablespoons unsalted butter
1 large yellow onion, chopped (about 2 cups)
3 garlic cloves, minced
12 ounces (¾ pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
6 ounces (1½ cups) coarsely grated Gruyère
2 ounces (⅔ cup) finely grated Parmigiano-Reggiano
9 large eggs
2¾ cups half-and-half
2 tablespoons Dijon mustard
1¾ teaspoons salt
¾ teaspoon black pepper
¼ teaspoon ground nutmeg

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
  • Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
  • In a large bowl, whisk the eggs. Add the half-and-half, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
  • Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.
  • Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.

Nutrition Facts : Calories 483, Fat 30g, Carbohydrate 30g, Protein 25g, SaturatedFat 16g, Sugar 4g, Fiber 4g, Sodium 1117mg, Cholesterol 280mg

SPINACH FETA STRATA



Spinach Feta Strata image

This is a fairly new recipe for me, but my family loved it the first time I made it. A friend shared it with me.-Pat Lane, Pullman, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 9

10 slices French bread (1 inch thick) or 6 croissants, split
6 large eggs, lightly beaten
1-1/2 cups 2% milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups shredded Monterey Jack cheese
1 cup crumbled feta cheese

Steps:

  • In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

ARTICHOKE-SPINACH STRATA



Artichoke-Spinach Strata image

Perfect for a holiday brunch, this baked egg dish is loaded with fresh and frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 5h30m

Yield 8

Number Of Ingredients 14

2 teaspoons olive or vegetable oil
1 cup finely chopped red bell pepper (1 medium)
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, finely chopped
1 can (14 oz) quartered artichoke hearts, drained, coarsely chopped (1 1/2 cups)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
8 cups cubed (1 inch) rustic round bread (about 1 lb)
1 1/2 cups shredded Monterey Jack cheese (6 oz)
6 eggs
2 1/2 cups milk
1/2 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
  • In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
  • Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 190 mg, Fat 1, Fiber 7 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 1/2 g

ARTICHOKE SPINACH STRATA



Artichoke Spinach Strata image

A wonderful comfort food with a pleasing blend of flavors. This dish is great for brunch or as a side dish for a cold winter's dinner or as a main dish for a light dinner (it's a very versatile dish!) The flavors need to meld in a Strata - so make this the night before for a brunch dish or the morning before if you are serving it for dinner (you could even prepare it the night before for the next evening's dinner). The preparation time does not include the refrigeration time.

Provided by MA HIKER

Categories     Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 287.6, Fat 9.1, SaturatedFat 3.4, Cholesterol 220, Sodium 448.5, Carbohydrate 33.4, Fiber 3.8, Sugar 1.4, Protein 14.7

ARTICHOKE AND SPINACH STRATA



ARTICHOKE AND SPINACH STRATA image

Categories     Cheese     Egg     Bake     Fourth of July     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Dinner     Casserole/Gratin     Fall     Spring     Winter

Yield 6 servings

Number Of Ingredients 12

2 cups fresh spinach, washed and patted dry
3 green onions (white and light green parts only)
2 cans artichoke hearts (drained)
8 oz. (about 5 cups) gluten free bread, cubed (regular wheat bread may be substituted, better if it's a little stale or sourdough)
4 oz. shredded Mozzarella cheese
1/4 c. freshly grated Parmesan cheese
1 3/4 c. Low fat (1%) milk
2 t. Dijon mustard
1/2 t. freshly ground black pepper
Dash of salt (to taste)
Dash of ground nutmeg
4 large eggs

Steps:

  • 1. Preheat oven to 375 degrees Fahrenheit 2. Grease oven-safe 11x7 inch glass or ceramic baking dish. 3. Combine first 5 ingredients in a large bowl and toss. 4. Arrange bread mixture in the prepared baking dish, and sprinkle Parmesan cheese on top. 5. Combine milk, Dijon, pepper, salt, nutmeg and eggs in a bowl and whisk. Pour egg mixture over bread mixture. 6. Bake at 375 degrees for 40 minutes or until fully set and golden brown on top.

ARTICHOKE-SPINACH STRATA



Artichoke-Spinach Strata image

Number Of Ingredients 8

6 Eggs
2.5 cups Skim milk
1 red bell pepper, chopped
1 white or yellow onion, chopped
13 ounces artichoke hearts, drained and chopped
2 cups fresh spinach, chopped
4 slices seven-grain bread, torn into crouton-sized pieces
4 ounces Monterey Jack cheese, shredded

Steps:

  • Preheat the oven to 350 degrees.
  • Beat the eggs and milk together in a large bowl. Season with salt and pepper, to taste. Stir in the bell pepper, onion, artichoke hearts, and spinach.
  • Layer the bottom of a 9-by-13-inch baking dish with the bread cubes. Pour the egg mixture over the top and top with the cheese. Bake until the eggs fluff up and are fully cooked, about 30-35 minutes.

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