Artichoke And Spinach Strata Food

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH & CHEESE STRATA

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
• Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
• In a large bowl, whisk the eggs. Add the half-and-half, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
• Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.
• Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.

ARTICHOKE-SPINACH STRATA

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
• In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

ARTICHOKE SPINACH STRATA

Steps:

• Start preparation either the night or morning before (depending upon when you are serving, see note above in description).
• Spray a 9 x 13 rectangular glass baking pan with cooking spray.
• Place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. Drain in colander in your sink and let cool. Then coarsely chop.
• Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
• Mix the milk and wine in a shallow bowl. Tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! Spread the prepared bread in the 9 x 13 pan. Continue dip, squeeze and spread until all the bread is distributed nicely around the pan. Reserve any leftover milk mixture.
• Sprinkle the prepared spinach and artichokes on the bread - distributing evenly. Push the vegetables into the bread mixture.
• Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Pour over the bread & vegetable mixture in the pan.
• Sprinkle the Asiago cheese on top of the strata.
• Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
• Preheat oven to 350 degrees F.
• Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.

SPINACH AND ARTICHOKE STRATA WITH RED PEPPERS

Steps:

• Heat oil in medium skillet over medium heat.
• Add peppers, and saute until tender, about 6 minutes, then set aside.
• Press all liquid out of thawed spinach and set aside.
• Beat eggs in a large bowl until frothy.
• Beat in spinach, milk, parmesan cheese, nutmeg, salt, and generous fresh pepper.
• Grease a 13x9 baking dish with a small amount of the butter.
• Use the rest of the butter to coat one side of each slice of bread, and then cut bread into 1 inch cubes.
• You should have 9 cups approximately of cubed bread.
• Layer half the bread cubes, then half the red pepper strips, 1 jar of artichoke hearts, half the scallions, half the spinach mixture, and half the cheddar cheese.
• Repeat layers in order, ending with cheddar cheese.
• Cover dish and refrigerate overnight.
• Remove from refrigerator and uncover 30 minutes prior to baking.
• Preheat oven to 350 degrees F.
• Bake for 1 hour until golden brown on top and firm in center, a knife inserted in center will come out clean.
• Let rest 15 minutes before serving.

GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
• Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
• Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
• Bake uncovered until firm in center and brown around edges, about 1 hour.

SPINACH-ARTICHOKE STRATA RECIPE - (4.7/5)

Steps:

• 1. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat oil in a large saute pan over medium-high heat. Add artichoke hearts; cook 3 to 5 minutes or until thawed and browned. Stir in spinach; cook until wilted, about 1 to 2 minutes. Remove to a mesh strainer and gently press to release some liquid from spinach. Set vegetables aside. 2. In a large bowl, whisk eggs. Whisk in milk, salt and pepper until combined. Stir in feta, olives and cooked vegetables. Gently stir in bread cubes, tossing to coat evenly in egg mixture. Transfer to baking dish, cover with aluminum foil and refrigerate overnight. 3. Remove strata from refrigerator 30 minutes before baking. Heat oven to 350 degrees. Bake, covered, for 25 minutes. Remove foil and bake another 35 minutes. Let rest 10 minutes before serving.