Savory Spinach and Roasted Pepper Cheese Strata
Dive into this delightful Savory Spinach and Roasted Pepper Cheese Strata, a perfect centerpiece for brunch or a cozy dinner. This dish showcases the versatility of stale bread as it transforms into a rich, custardy delight, infused with the earthy flavors of spinach and the sweet smokiness of roasted red peppers. Combining tangy feta with creamy mozzarella creates a luscious, cheesy experience that complements each bite. This recipe pays homage to a cherished tradition that began during our early years of marriage, continuously evolving with each delicious variation. Ideal for using leftover vegetables and bread, this strata is not only elegant but also a celebration of flavors that will impress your family and guests alike.
6
Servings
467
Calories
11
Ingredients
Ingredients
Butter
2 tablespoons (melted)
Olive oil
2 tablespoons (for sautéing)
Sweet onion
1 (diced)
Red bell pepper
1 (quartered, seeded, and roasted)
Frozen spinach
20 ounces (thawed and drained (2 boxes))
Fresh cilantro
1/2 cup (chopped)
Feta cheese
8 ounces (crumbled)
Large eggs
5 (beaten)
Milk
1 cup (whole or low-fat)
French bread
1 loaf (cubed)
Mozzarella cheese
8 ounces (shredded)
Instructions
1
Begin by heating the butter and olive oil in a small sauté pan over low heat. Add the diced sweet onion, a generous dash of salt, and several grinds of fresh black pepper. Cook slowly, stirring occasionally, until the onions are beautifully caramelized, about 15-20 minutes.
2
While the onions are caramelizing, prepare the red bell pepper. Quarter it, remove the stem and seeds, and cut away any white pith. Place the pepper quarters skin-side up under the broiler for about 5-7 minutes, or until the skin is beginning to char. Once charred, transfer the peppers to a covered bowl or a closed container to steam for a few minutes. After steaming, the skin will peel off easily – simply remove it and dice the pepper.
3
Make sure to squeeze out as much moisture as possible from the thawed spinach. In a large mixing bowl, combine the drained spinach, chopped cilantro, caramelized onions, diced roasted peppers (along with any juices), and gently fold in the crumbled feta cheese.
4
In a separate bowl or a small pitcher, whisk together the eggs and milk. For additional flavor, consider adding a tablespoon of grainy mustard or a teaspoon of prepared horseradish, along with extra black pepper for seasoning.
5
Prepare a large, deep, lidded casserole dish by spraying it with cooking spray, ensuring to also spray the lid. Distribute half of the cubed French bread evenly across the bottom of the dish. Evenly layer the spinach mixture over the bread cubes, spreading it all the way to the edges. Top the spinach mixture with shredded mozzarella cheese, followed by the remaining cubed bread.
6
Carefully pour the egg and milk custard mixture over the strata, ensuring even coverage by moving in concentric circles. Cover the dish and refrigerate for at least one hour, or up to 24 hours for maximum flavor development.
7
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the covered strata for 30 minutes, then remove the lid and continue baking for an additional 20-25 minutes, or until the top is golden and slightly puffed. Once done, remove from the oven and let it stand for 5 to 10 minutes before slicing and serving.
Nutrition Information
31.5g
Fat
28g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Spinach and Roasted Pepper Cheese Strata?
It is a savory bread-based casserole made with layers of French bread, spinach, roasted red peppers, feta, and mozzarella, all soaked in an egg and milk custard.
How many servings does this recipe make?
This recipe makes 6 servings.
Is this strata recipe vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
How many calories are in one serving of this strata?
Each serving contains approximately 467 calories.
What type of bread is best for this recipe?
A single loaf of French bread, cubed, is recommended for this dish.
How do you prepare the onions for the strata?
Dice one sweet onion and sauté it in butter and olive oil over low heat for 15-20 minutes until caramelized.
How do I roast the red bell pepper?
Quarter the pepper, remove seeds, and broil skin-side up for 5-7 minutes until charred, then steam and peel before dicing.
What kind of cheese is used in this recipe?
The recipe uses 8 ounces of crumbled feta cheese and 8 ounces of shredded mozzarella cheese.
How much spinach is required?
You will need 20 ounces of frozen spinach, which is equivalent to two standard boxes.
Do I need to drain the spinach?
Yes, it is crucial to squeeze out as much moisture as possible from the thawed spinach before mixing.
How many eggs are in the custard mixture?
The custard uses 5 large beaten eggs.
What kind of milk should I use?
You can use 1 cup of either whole milk or low-fat milk.
Can I add extra flavors to the egg mixture?
Yes, you can add a tablespoon of grainy mustard or a teaspoon of prepared horseradish for extra flavor.
How should I layer the strata?
Layer half the bread cubes, followed by the spinach and feta mixture, then the mozzarella, and top with the remaining bread.
How do I ensure the custard is evenly distributed?
Pour the egg and milk mixture over the bread and vegetable layers in concentric circles for even coverage.
How long should the strata sit before baking?
It should be refrigerated for at least one hour, though it can be kept for up to 24 hours.
At what temperature should I bake the strata?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long is the total baking time?
Bake covered for 30 minutes, then uncovered for an additional 20-25 minutes.
How do I know when the strata is finished?
The strata is done when the top is golden brown and slightly puffed.
Why should I let the strata stand after baking?
Letting it stand for 5 to 10 minutes allows the dish to set, making it easier to slice and serve.
What is the fat content per serving?
There are 31.5 grams of fat per serving.
How much protein is in each serving?
Each serving contains 17 grams of protein.
How many carbohydrates are in this dish?
There are 28 grams of carbohydrates per serving.
Does this recipe use fresh herbs?
Yes, it includes 1/2 cup of chopped fresh cilantro.
What size dish should I use?
Use a large, deep, lidded casserole dish for this recipe.
Can I use leftovers for this recipe?
Yes, strata is an excellent way to use up stale bread and leftover vegetables.
Is there any salt or pepper in the recipe?
Yes, salt and fresh black pepper are added to the onions and custard mixture for seasoning.
Should I grease the baking dish?
Yes, spray the casserole dish and its lid with cooking spray before assembling.
What is the main flavor profile of this dish?
It features earthy spinach, sweet smoky roasted peppers, tangy feta, and creamy mozzarella.
When is the best time to serve this dish?
It is ideal as a centerpiece for brunch or as a cozy dinner meal.