Strata with Spinach and Goat Cheese

Stale bread gets revived with eggs and cheese in this make ahead velvety strata with fresh spinach, chives and spring onions. Stratas are super veratile. Use kale, or any kind of greens. Pesto is also great on it, so if you have basil pesto or arugula pesto, swirl dollops of that in as well.

Photography By Jill Melton | April 25, 2020

Ingredients

6 cups torn stale bread (we used Pugliese from Village Bakery and Provisions)
2 1/2 cups milk
5 eggs
2 tablespoons olive oil
3 spring or green onions, chopped
1/4 cup chopped chives
4 ounces (4 cups) fresh spinach, chopped
2 ounces honey goat cheese, crumbled (we like the one at Trader Joes)
6 ounces grated fontina cheese
fresh nutmeg, grated
salt and pepper

Preparation

1. Place bread snugly in a 6-cup gratin dish. Combine eggs and milk in a bowl. Whisk well. Pour over bread, pressing bread until it's all covered. Let stand 2 hours or overnight.

2. Preheat oven to 375F. Heat oil in a heavy skillet. Add onions and chives. saute 5 minutes. Add spinach and cook until wilted, about 5 minutes. Add grated nutmeg. In a large bowl combine egg soaked bread, spinach onion mixture, goat cheese, 3/4 cup of the fontina cheese, salt and pepper.

3. Return mixture to gratin dish. Sprinkle with remaining fontina cheese. Cover with foil, Bake 30 minutes. Remove foil, bake 15-25 minutes more or until browned and done. Place under broiler to brown, if desired.