Spinach and cheese strata

Of course, it was only after slaving away New Year’s Day morning, trying to prepare for our brunch (with lw‘s help), that we noticed Smitten Kitchen’s advice on how to host brunch (and still sleep in).  While that post was no longer of any use to us (for the time being), we were fascinated by SK’s new favorite egg dish, the spinach and cheese strata.  We figured that preparing it Saturday night was a perfect, hassle-free way to get started on a busy Sunday.

We followed the recipe pretty faithfully, but we used fresh spinach (~12 oz), so we tossed it in with the onions after they had had some time with the butter.  We used about one and a half frozen baguettes for the bread.  We used a shallower baking dish, so the three layers were marginal, but the strata turned out beautifully.  Not all the bread soaked through, but it didn’t seem to affect the consistency much: it was still just moist and soft enough.  The dish could have used more spinach to cut the richness, but otherwise the flavors worked well.


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