Spinach Artichoke Strata Food

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-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.

SOUTHWEST SPINACH STRATA

Steps:

• Place half of the bread cubes in an 8-in. square baking dish coated with cooking spray. Layer with beans, spinach and half of the cheese. Top with remaining bread cubes., In a large bowl, whisk the egg substitute, milk, cilantro and salt. Pour over top. Let stand for 5 minutes., Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.,