From marthastewart.com
Spinach-And-Fontina Strata Recipe
Prep Time 30 minutes
Total Time 10 hours 10 minutes
Serves 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 teaspoon coarse salt, divided
- 2 pounds spinach, stems removed and leaves coarsely chopped
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- Unsalted butter, for dish
- 1 pound challah loaf, sliced 1/2 inch thick
- 8 ounces young Italian fontina cheese, grated, divided
- 1 ounce Parmesan cheese, grated (1/3 cup), divided
- 8 large eggs, divided
- 2 2/3 cups whole milk, divided
Directions
-
Heat oil in a large saute pan over medium heat until
shimmering. Add onion and 1/2 teaspoon salt, and saute until
translucent, about 3 minutes. Fill pan with as much spinach as will fit;
cook, stirring, adding remainder a handful at a time as space allows.
When all the spinach is wilted, stir in pepper and nutmeg. Drain spinach
in a sieve. When cool enough to handle, squeeze excess moisture from
spinach by hand.
-
Butter a 3-quart baking dish. Place a third of the bread in a
single layer in dish. Top with half the spinach mixture and a third of
the cheeses. Repeat layering with a third of the bread, remaining
spinach mixture, and a third of the cheeses, then top with remaining
bread.
-
Whisk together 6 eggs, 2 cups milk, and remaining 1/2
teaspoon salt, and carefully pour over bread. Cover with parchment, and
gently press down with hands until egg mixture soaks through top of
bread. Cover parchment with foil, and refrigerate at least 8 hours and
up to 2 days.
-
Preheat oven to 350 degrees. Meanwhile, remove strata from
refrigerator, uncover, and let stand 30 minutes. Whisk together
remaining 2 eggs and 2/3 cup milk, and pour over strata, gently pressing
between layers of bread with a spoon or spatula to ensure that egg
mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until
puffed and golden brown in places, 45 to 50 minutes. Let cool 15 minutes
before serving.
