This spinach strata has a shortcut to pack a flavor punch – creamed spinach gives this so much a salty creaminess and keeps the ingredient list quite short. I made it as I would a bread pudding so while strata means layers, mine didn’t have to soak as long and came together so quickly.
It poofs up like a souffle and then settles a bit. It is less eggy than a lot of breakfasts which was nice for variety. I loved it reheated too. I intended it to be a ready-made, savory breakfast but I needed a handheld one for en route to the bus stop. This became lunch and I was not mad about it. I microwaved on low (try a defrost or reheat setting) and thank me later.
Ingredients: (for ~6 servings)
1 loaf bread (Italian or focaccia or sourdough)
1 package creamed spinach
1/2 cup milk
2 tablespoons dijon mustard
salt & pepper
1-2 cups fresh greens (I used baby arugula)
1/2-3/4 cup shredded cheese
3 tablespoons parmesan
Slice and cube the bread – let it sit out for a few hours to get stale.
Warm the creamed spinach according to the package. Then stir and cool.
Mix up the eggs, milk, mustard, salt and pepper – go gentle on the salt since the creamed spinach will likely provide enough salt.
Preheat the oven to 325 degrees and spray a 9×9 baking dish.
Gently mix together the bread cubes, creamed spinach, egg mixture, and fresh greens. Ensure it is all evenly coated.
Spoon half into the baking dish, add a sprinkle of each cheese, top with remaining bread mix and finish with the remaining cheeses.
Bake ~40 minutes.
Let me declare my love for creamed spinach as an ingredient as we never eat it as a side- I love it mixed into pasta to be a sauce, or in a calzone for some cheesiness, or into the ricotta mixture for stuffed shells or lasagna. Also, since it lives in the freezer, that makes it very handy. The salt content is up there, but that is usually based on 2-3 servings and I often use it as ~6 servings.