Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Use a dense, chewy bread for the best results in this recipe.

Recipe by Cooking Light May 2002

Gallery

Randy Mayor; Mary Catherine Muir

Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.

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  • Spread 1 can of tomatoes over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of the bread slices over tomatoes; top with 1 can of tomatoes, spinach mixture, and remaining bread slices. Combine milk, salt, pepper, and eggs in a large bowl; stirring with a whisk. Pour over bread slices; sprinkle with cheese. Cover and refrigerate 8 hours.

  • Preheat oven to 375°.

  • Uncover strata. Bake at 375° for 50 minutes or until set.

Nutrition Facts

271 calories; calories from fat 26%; fat 7.8g; saturated fat 2.7g; mono fat 2.8g; poly fat 1.1g; protein 15.3g; carbohydrates 35.3g; fiber 3.4g; cholesterol 131mg; iron 3.2mg; sodium 631mg; calcium 304mg.
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