Edit ModuleShow Tags

Prosciutto, Feta, and Spinach Strata


Scott Anderson/Quad Graphics

If you’re hosting a springtime brunch, whether for Mother’s Day, a bridal shower, or any number of brunch-y occasions—or just for a family meal—this is the best kind of dish to serve: You assemble it the night before so that the layers of bread, cheese, and spinach soak up the egg-and-milk base, and then just bake the next morning. The recipe by chef and cookbook author Rozanne Gold, which appeared in Real Food, is kind of part quiche and part French toast, without the sweet. Serve along with some of your favorite potatoes and asparagus, and you’ve got yourself a meal.

A pitcher of your own juice blend can add a delicious twist. Try 2 cups each pineapple juice, pear nectar, and peach nectar mixed together. Or, try a blend of 4 cups pear nectar, 2 cups orange juice, and ¼ cup freshly squeezed lime juice. For the grown-ups in the group, mix in a healthy splash of sparkling wine (such as Prosecco) to liven it up even more.

Prosciutto, Feta, and Spinach Strata

Serves 8

18 slices firm white bread
8 oz. thinly sliced prosciutto
8 oz.  feta cheese, crumbled
4 oz. provolone, shredded on box grater
¼ c. finely minced scallions
4 oz. fresh baby spinach
½ c. finely julienned basil
5 extra-large eggs
2 c. half-and-half
½ tsp. Sriracha or other hot sauce
3 Tbsp. unsalted butter

Remove crusts from bread. Spray an 11-x-7-inch glass baking dish with cooking spray. Cover bottom of dish with 7 slices of bread, cutting one in half to fill space.

Use half of the prosciutto to cover bread in an even layer. Sprinkle with half of the feta and half of the provolone. Sprinkle with half of the scallions, half of the spinach, and half of the basil. Repeat with a second layer of bread and the remaining ingredients in the same order. Cut remaining 4 slices of bread into ¼-inch cubes. Scatter evenly on top.

Beat together eggs, half-and-half, and hot sauce until well blended. Pour mixture over layers. Press down firmly with a spatula. Melt butter and drizzle over top. Cover and refrigerate overnight or for at least 5 hours.

Preheat oven to 375°F. Uncover dish and bake until golden, about 1 hour.

Nutrition info (per serving) Prosciutto, Feta, and Spinach Strata: CALORIES 542 (277 from fat); FAT 31g (sat. 17g); CHOL 232mg; SODIUM 1233mg; CARB 41g; FIBER 2g; PROTEIN 25g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Oatmeal Irish Soda Bread Recipe

Fresh, homemade bread is faster and easier than you think with dough that mixes in five minutes and needs no time to rise

Hello Pizza Turns 5, Ann Kim Short-listed for James Beard Award

Hello Pizza might have middle-child syndrome next to Ann Kim's other pizza shops—but this is what makes it worth revisiting

2018 James Beard Award Finalists

Minnesota chefs stay prominent in the James Beard shortlist

Brews for Good

Guinness is donating $1 to charity for each adult that dons a ‘stache and shares on social media now through March 31, 2018

3 Reasons to Brunch This Weekend

Elegant N/A drinks, outstanding oeufs, and the best of ’80s hair rock this weekend

Blueberry-Walnut Squares Recipe

Enjoy a double-dose of antioxidants with walnuts and blueberries in this treat

Oscar Party Appetizers

Elevate your table with a trio of jazzed up party bites for a win in the best supporting snacks category

Exploring Washington Wines

Sample and discover delicious wines from our country’s second-largest wine-producing area at the Food & Wine Experience March 3 and 4

27 Best Twin Cities Restaurants For Wine

From big-name wine experts to surprising hidden gems, here's where you can always get a glass of great wine
Edit ModuleShow Tags
Edit ModuleShow Tags