Strata di Spinaci e Formaggio

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This savoury spinach and cheese strata is the ultimate vegetarian brunch centrepiece, combining the comforting texture of a classic bread pudding with sophisticated flavours. Cubes of crusty French bread soak up a rich, mustard-spiked egg custard overnight, ensuring a moist and airy finish once baked. The combination of earthy spinach, sweet sautéed onions, and a hint of fragrant nutmeg provides a wonderful depth that cuts through the richness of the melted Gruyère and Parmigiano-Reggiano.

Designed as an easy, make-ahead dish, this strata is ideal for hosting as all the preparation is finished the evening before. Simply slide it into the oven in the morning for a stress-free meal that is both hearty and wholesome. Serve it alongside a fresh green salad or some roasted tomatoes for a complete weekend breakfast or a light Sunday lunch that the whole family will enjoy.

Ingredients for Spinach and Cheese Strata

1 (275g) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 cucchiai di burro non salato
1 cucchiaino di sale
1/2 cucchiaini di pepe nero
1/4 cucchiaini di noce moscata appena grattugiata
1200g cubed (1 inch) French or Italian bread (230g)
170g coarsely grated Gruyère (300g )
60g finely grated Parmigiano-Reggiano (240ml )
650ml milk
9 large eggs
2 cucchiai di senape di Digione

How to make Spinach and Cheese Strata

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoons salt, 1/4 teaspoons pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoons salt and 1/4 teaspoons pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 177°C. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.