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Thursday, May 9, 2013

Prosciutto, Feta, and Spinach Strata

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

Posted on Thursday, May 9, 2013 in Permalink

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly editor-in-chief Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Chef Jason Ross, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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