Spinach and Cheese Strata
Strata means layers, and this delicious casserole is made up of layers of bread, cheese, spinach and eggs. It’s a delightful vegetarian brunch dish. If desired, you could add cooked, crumbled bacon to the layers, but it’s absolutely not necessary.
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
60minutes 12 hours
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
60minutes 12 hours

  • 1

    bag frozen chopped spinachthawed and drained

  • 3tablespoons


  • 2cups

    Chopped Onion

  • 3cloves


  • 8pound

    cups cubed Italian or French breadabout ¾

  • 1cup

    Shredded Gruyere or Swiss Cheese

  • 1cup

    shredded Gouda

  • 9

    Large Eggs

  • 2 1/2cups

    light cream

  • 2tablespoons

    Dijon Mustard

  • Salt and freshly ground black pepper to taste
  1. If possible, place frozen spinach in a strainer over a bowl and refrigerate overnight before assembling the strata. Press thawed spinach against the strainer to squeeze water out. Then wrap spinach in cheesecloth or paper towels to extract as much liquid as possible.
  2. Melt butter over medium heat in a large skillet. Saute onion until soft, about 5 minutes.
  3. Add the garlic and spinach and cook 5 minutes. Set aside.
  4. Butter a 9×13 pan or other large casserole dish.
  5. Spread 1/3 of the bread cubes in the prepared pan. Top with 1/3 of the spinach. Sprinkle with 1/3 of cheese. Repeat twice so that cheese is on the top.
  6. Whisk eggs with cream, mustard and seasonings. Carefully pour over the layered ingredients.
  7. Cover with plastic wrap and refrigerate overnight.
  8. Heat oven to 325. Bake, uncovered, about 75 minutes, until puffy and golden. Let stand 15 minutes before serving. Start checking after 60 minutes, especially if the strata didn’t come straight from the refrigerator.