Edit ModuleShow Tags

Prosciutto, Feta, and Spinach Strata


Published:

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

Related Articles

Rosemary Parmigiano-Reggiano Popcorn Recipe

Jazz up a healthy popcorn snack with Italian flair and celebrate National Popcorn Day

Farm To Table Worth Visiting In St. Michael

What happens when a hotel chef leaves downtown and opens a restaurant in a small exurb near Albertville

Roasted Red Bell Pepper and Black Bean Soup with Avocado and Chorizo Recipe

Warm up inside and out with a steaming bowl of easy-to-make homemade soup
Edit ModuleShow Tags

About This Blog

TC Taste 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 TC Taste bloggers.

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

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Rosemary Parmigiano-Reggiano Popcorn Recipe

Jazz up a healthy popcorn snack with Italian flair and celebrate National Popcorn Day

Farm To Table Worth Visiting In St. Michael

What happens when a hotel chef leaves downtown and opens a restaurant in a small exurb near Albertville

Roasted Red Bell Pepper and Black Bean Soup with Avocado and Chorizo Recipe

Warm up inside and out with a steaming bowl of easy-to-make homemade soup

2017 Food Trends in the Twin Cities

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge revisit last year’s predictions and make new ones

Data Dig: Increase in Twin Cities Restaurants

How many restaurants were there in 2001 compared to today? Jason digs into the data.
Edit ModuleShow Tags
Edit ModuleShow Tags