Spinach & Goat Cheese Strata
These traditional American layered casseroles are appealing to both the cook and the diner: Their preparation is relatively undemanding and the results are rewarding. Stratas are comforting and filling. This one is also pretty with its layers of bread and spinach topped with custard, then sprinkled with goat cheese and baked until puffed and golden. This makes a perfect Sunday night supper dish that only needs a fresh fruit salad to accompany it.
  • 8 slices (1 ounce each) day-old white bread
  • 2 teaspoons olive oil
  • 3 tablespoons minced scallions
  • 2 garlic cloves, minced
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon black pepper
  • 2 whole eggs
  • 4 egg whites
  • 1/2 cup skim milk
  • 4 ounces soft goat cheese, crumbled

1. Spray 7- x 11-inch baking dish with nonstick cooking spray. Lay half of bread slices in prepared dish and set aside.

2. In large nonstick skillet, heat oil over medium heat. Add scallions and garlic, and cook, stirring frequently, until scallions have softened, about 2 minutes.

3. Stir in spinach, sprinkle with sugar, salt, nutmeg and pepper, and continue cooking until spinach has softened and is heated through, about 4 minutes. Remove from heat. Spoon half of spinach mixture over bread in baking dish.

4. In medium bowl, whisk together whole eggs, egg whites and milk. Pour half of this mixture over spinach layer. Sprinkle with half of cheese. Top with remaining bread, spinach, egg mixture. and cheese. Let sit 30 minutes.

5. Preheat oven to 350°F. Bake strata 30 minutes, or until golden, puffy and set. Let stand 10 minutes before serving.

Nutritional Information
Per serving: 337 calories, 13g total fat, 5.4g saturated fat, 4g monounsaturated fat, 0.9g polyunsaturated fat, 7.4g dietary fiber, 22g protein, 38g carbohydrate, 120mg cholesterol, 741mg sodium.
Good source of: beta-carotene, folate, iron, lutein & zeaxanthin, magnesium, riboflavin, selenium, thiamin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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