This was excellent. I did make a few changes. Using a disposable tin, I was able to make only one layer of bread from the baguette, but there really wasn't room for a second. The bread was at the bottom and everything else was layered on top and it turned out fine. I thought the liquid would overflow, so I used 1/3 less (2 instead of 3 cups) and it was just right. It firmed up nicely, getting puffy and browned, but did have to bake for over an hour. Would definitely make this again for a group.
Mediterranean Spinach Strata
LindaSNYC Posted: 05/06/09
MollySimon Posted: 01/01/09
I'm surprised to read that some people complain of the lack of flavor in this recipe. I just made it and my guests loved it and kept coming back for more. I'm not sure the bread on top is necessary. Next time I'll probably skip that. But otherwise it's great. Agree with everyone below that it takes longer to cook through. I'm sure mine was in the oven for over an hour. Kept checking and it wasn't done. But once it was finished it was really delicious -- much better than the plain old egg/cheese/sausage strata that I used to make!
julieaskew Posted: 02/13/09
This was wonderful!!! Everyone at the party loved it. I only let it set for 3 hours before baking and it was perfect. I followed the recipe exactly and it was so good. I think it had plenty of seasoning. I served with pork chops and asparagus and will definitely make again.
annahovna Posted: 05/10/09
I made this today for Mother's Day brunch. It was good, but didn't blow me away. I substituted zucchini for the mushrooms. It had a good flavor, but was lacking some substance. Cooked for a bit longer than an hour, but uncovered the whole time. The bread on top came out toasted, which was a good thing as it added to some of the "substance" that it seemed to be lacking. Not bad overall though.
Eggcellent Posted: 06/12/12
It was pretty yummy. I agree that it needed more time in the oven.
laegnome Posted: 11/20/12
Great flavor. Not crazy about the soggy texture, though. I baked for an extra 15 minutes and it was still pretty soggy...might cut out an egg or some of the milk to firm it up a bit...worth playing around with.
itravel Posted: 10/06/12
I liked the crusty bread on top with melted cheese better than the bread underneath which is just soggy so next time I would eliminate the bottom bread and keep the top which is opposite one of the other reviewers. The only thing I did differently was I used mixed Italian spices rather than just oregano. Looks pretty; would be nice for brunch guests. I'm inspired to try more stratas.