Spinach Artichoke Strata

Nothing better than a delicious and comforting spinach artichoke strata! This make-ahead spinach strata is easy to make and perfect to feed a crowd.

📝 Ingredients

• Olive oil
• 1 pound fresh spinach leaves
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 can (15 oz) artichokes hearts, in water ((drained, patted dry, and chopped))
• 1 large loaf rustic bread, cubed ((I use day-old crusty French bread, about 8 cups))
• 2 cups shredded gruyere cheese or similar
• 1 cup parmesan cheese, shredded
• 9 large eggs
• 2 cups half-and-half
• 1 1/2 teaspoons Kosher salt
• 1/4 teaspoon ground black pepper

👨‍🍳 Instructions

1. 1In a large skillet, heat some olive oil over medium heat and cook the spinach for a few minutes until reduced (you may do this in parts). Transfer to a plate and let it cool down slightly. Remove excess moisture by squeezing the spinach with your hands and patting dry with paper towel.
2. 2In the same skillet, heat about 2 tablespoons of olive oil over medium heat. Add the sliced onions on a single layer and cook for about 10 minutes, stirring occasionally, until softened and caramelized. Heat some more olive oil and add the garlic. Cook another 1-2 minutes until fragrant. Season with salt and pepper to taste. Set aside.
3. 3In a large bowl, evenly toss the cubed bread, artichoke hearts, cheeses, the prepared spinach, and the caramelized onion and garlic mixture. Transfer to a lightly greased 9x13 baking pan. Set aside.
4. 4In a medium bowl, whisk the eggs, half and half, 1 1/2 teaspoons salt, and the 1/4 teaspoon ground black pepper. Pour this egg mixture evenly over the prepared bread mixture, even through the corners and edges. Cover with foil and refrigerate for at least 2 hours or overnight.
5. 5When ready to bake, preheat oven to 350 degrees F. Bake for 30 minutes with the aluminum foil on. Remove foil and continue baking for another 45-50 minutes. Let it sit for 5 minutes before serving. Enjoy!