SPINACH STRATA
Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Brush a 9-inch square baking dish with olive oil. Sprinkle the baking dish with lemon zest and set aside.
- In a medium bowl, whisk the olive oil, mustard, salt, and pepper with a splash of the milk. Whisk in remaining milk and the eggs.
- Put the bread in the prepared baking dish and top with the spinach and half of the feta. Gently toss with your hands until combined. Drizzle the egg mixture over the bread and sprinkle with the remaining feta. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees with a rack in the top third of the oven.
- Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set in the middle and the edges are browned. Brown the top under the broiler, if desired. Serve warm, drizzled with a bit of olive oil and sprinkled with the fresh oregano.
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
SPINACH AND FETA SAUTE
Bring home fresh baby spinach and sharp crumbled feta for this simple, mouthwatering accompaniment to chicken or fish.
Provided by Food Network
Categories side-dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a large skillet, sauté garlic in oil for 1 minute. Add spinach and almonds; sauté 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
SPINACH FETA STRATA
From TOH, this is easy and makes a lot. Good for a brunch or potluck. Be sure to make ahead to meld all the tastes!
Provided by TishT
Categories Spinach
Time 8h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a greasd 13 X 9 X 2" baking dish, arrange French bread or croissants with sides overlapping.
- In a 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 350F for 40-45 minutes or until lightly browned.
- Serve warm.
Nutrition Facts : Calories 295.8, Fat 12.3, SaturatedFat 6.5, Cholesterol 133.7, Sodium 704.4, Carbohydrate 31, Fiber 2.4, Sugar 1.1, Protein 15
PROSCIUTTO, FETA, AND SPINACH STRATA
Marked vegetarian because it tastes amazing even when you take out the Prosciutto. I LOVE THIS DISH. I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes. By the way, I made this one time on a camping trip inside a dutch oven and it just came out WONDERFULLY. Seriously, one of my favorite recipes ever.
Provided by alice Dave
Categories Breakfast
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- You can assemble the night before so that the layers of bread, cheese and spinach soak up the egg-and-milk base, but it is not necessary.
- Remove crusts from bread. Spray an 11x7 inch glass baking dish with cooking spray. Cover bottom of dish with layer of bread.
- Use half of the prosciutto to cover bread in an even layer. Sprinkle with half of the feta and half of the provolone. Sprinkle with half of the green onions, half spinach, and half basil.
- Repeat with second layer of bread and the remaining ingredients in the same order.
- Cut remaining bread into 1/4 inch cubes and scatter evenly on top.
- Beat together eggs, half-and-half, and hot sauce until well blended. Pour mixture over layers. Press down firmly with a spatula. Melt butter and drizzle over top.
- Cover and refrigerate overnight or for at least 5 hours (optional).
- Preheat oven to 375 Farenheit. Uncover dish and bake until golden, about 1 hour.
SPINACH AND CHEESE STRATA
Categories Cheese Egg Leafy Green Mustard Breakfast Brunch Bake Vegetarian Parmesan Spinach Winter Gourmet New Year's Day
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
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SPINACH & CHEESE STRATA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 1 hr 45 minsCategory Breakfast & BrunchCalories 483 per serving
- Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 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, Dijon 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.
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