Preheat oven to 350. In a food processor, puree 2 cups spinach with pesto and season with salt and pepper.
In a medium bowl, whisk together the eggs, half and half, pecorino romano and scallions. Season with salt and pepper.
In a non-stick skillet, cook the sausage over medium high heat, breaking it up until cooked, about 7 minutes. Using a slotted spoon, transfer to a bowl. Reduce heat to medium and cook the remaining spinach until wilted about 1 minute and chop.
Using half of the ingredients, arrange bread in a 7by 11 inch baking dish, spread on pesto, then ricotta, pour in egg mixture and top with spinach, sausage and fontina. Repeat, let stand for 10 minutes, pressing to soak.
Bake the strata until puffed and browned, about 45 minute.
Let stand for 10 mins before serving
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