Photo: Christopher Testani; Styling: Alistair Turnbull
Hands-on Time
15 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 6 (serving size: about 1 1/3 cups)

Thaw the artichoke hearts according to microwave directions, or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry.

Step 3

Combine spinach and next 4 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.

Step 4

Combine milk, Dijon, pepper, nutmeg, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

Ratings & Reviews

delicious

Avivale
August 28, 2016
After reading the other comments about it being bland (I could see how) I altered the dish. I used a sweet onion , about 3/4 cup, sautéed with a little garlic. Used Colby jack cheese . Tossed in other seasoning and used an amazing garlic bread, the kind that is baked with large garlic cloves. It came out amazing!!!

Really good with just a few adds

CardPro
May 11, 2015
I read the other reviews that said it was bland, so I started by sauteing onion and garlic, then adding the spinach and sauteing it all together before assembling the rest of the dish.  I used one small jar of plain artichokes and one small jar of grilled artichokes. Then added some shredded cheddar in with the Monterey Jack cheese.  Skipped the green onions.  Really good - my whole family loved it.

Great brunch dish

LauraD318
May 03, 2015
We really enjoyed this strata as did our friends at brunch. I would definitely make this again. I doubled the recipe and used a 13x9 pan and a 9x9. it worked out great. I used canned artichokes. Couldn't find wheat sourdough so I used other wheat bread. It was hard to get all the crust off so I left some on. No issue and wouldn't worry about taking the crusts off in the future. i did not squeeze the spinach through a dish towel. Just used my hands.

Very Bland

njsusan2
April 17, 2015
Just like the other reviews, this was very bland. It tasted mostly like spinach (I put about 16 oz in just so I didn't waste any). I put extra cheese in there because the other reviews said it was bland but that didn't fix the problem. Will not be making this again.

I improvised

Cruiselover
March 31, 2015
I'm allergic to egg so I substituted for white sauce instead of the 4 eggs and it was amazing I also used tasty cheese instead added some kale and a dash of lemon juice ;)

JAnneB's Review

Stephanie87
March 03, 2015
I too found this to be bland, and do not intend to make it again. Will probably serve the leftovers with crumbled bacon over the top.

guinness4029's Review

JAnneB
February 27, 2015
This was bland and tasteless. Didn't find it watery but not satisfying in anyway. We thought of ways to make it better (add bacon or ham), but really not worth the effort when there are so many other recipes out there.

CardPro's Review

Beefers23
February 22, 2015
N/A

LauraD318's Review

kabreedlove
February 19, 2015
Outstanding. Followed the recipe although I could not find whole wheat so I used regular sour dough. I also probably used closer to 6 cups of bread crumbs. I didn't do anything crazy to drain the spinach - just pressed it through a strainer. I baked it at 375 for 40 minutes and it was golden and perfect. It was delicious - my husband loved it. I will make this again and often. Perfect for an easy dinner or an addition to a high end brunch.

njsusan2's Review

guinness4029
February 17, 2015
Found it too eggy and watery, even with trying my best to dry out the spinach.