If you’re searching for a cozy, crowd-pleasing dish that feels like a warm hug on a plate, the Spinach Artichoke Strata is exactly what you need. This layered casserole combines the creamy richness of Gruyère and Parmesan cheeses with tender spinach, tangy artichokes, and caramelized onions, all nestled within golden toasted bread cubes soaked in a luscious custard. It’s the perfect balance of textures and flavors, turning simple ingredients into an unforgettable brunch or dinner centerpiece that you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this Spinach Artichoke Strata plays an important role in building its signature texture, flavor, and color. From the creamy cheeses to the fresh greens, everything comes together effortlessly.
- Olive oil: Adds a fruity depth and helps caramelize the onions beautifully.
- Yellow onion: Slowly caramelized to bring out its natural sweetness and soften texture.
- Kosher salt and freshly ground pepper: Essential for seasoning and balancing all the flavors.
- Fresh spinach: Wilted to tender perfection, it adds vibrant color and mild earthiness.
- Artichoke hearts: Tender and tangy, they provide a unique flavor contrast that’s downright addictive.
- French bread: Cubed and toasted to give a sturdy but soft base that soaks up all the custard goodness.
- Gruyère cheese: Grated and melted flawlessly for a nutty, creamy richness.
- Parmesan cheese: Grated for a sharp, salty kick that elevates the strata.
- Eggs: Create the custard base that binds all components into a creamy, sliceable casserole.
- Heavy cream: Adds luxurious creaminess and ensures the strata is perfectly moist.
How to Make Spinach Artichoke Strata
Step 1: Caramelize the onions
Begin by heating olive oil over medium heat and slowly cooking the sliced onions until they turn a rich golden brown and become sweet and tender. This slow caramelization adds a depth of flavor that’s absolutely essential for the strata’s irresistible profile.
Step 2: Wilt the spinach
In the same pan, add more olive oil and cook the spinach in batches until just wilted. Press out any excess moisture using a spatula to prevent the strata from becoming soggy. This step ensures vibrant greens and perfect texture throughout the dish.
Step 3: Combine ingredients
In a large bowl, mix together the toasted bread cubes, caramelized onions, wilted spinach, quartered artichoke hearts, and grated cheeses. This medley balances creamy, fresh, and savory flavors, making every bite interesting.
Step 4: Prepare the custard
Whisk together eggs, heavy cream, salt, and black pepper until smooth. This rich custard will soak into the bread cubes, melding all the ingredients together and creating a creamy yet firm texture once baked.
Step 5: Assemble and chill
Pour the custard over the bread mixture in a deep baking dish, cover tightly with foil, and refrigerate for at least 2 hours or up to 12. This soaking period allows the bread to absorb the custard fully, making the Spinach Artichoke Strata wonderfully cohesive and tender.
Step 6: Bake to perfection
Preheat your oven to 350°F. Bake the strata covered for 20 minutes, then remove the foil and continue baking until the top is golden brown and the custard is set, about 40 to 50 minutes more. The result is a bubbling, savory casserole with a crisp, cheesy top and a soft, flavorful interior.
How to Serve Spinach Artichoke Strata
Garnishes
Brighten up your strata with a sprinkle of fresh chopped parsley or a few red pepper flakes for a gentle kick. These simple garnishes amp up the eye appeal and add a fresh contrast to the rich, cheesy base.
Side Dishes
Serve this dish alongside a fresh green salad with a light vinaigrette or crispy roasted potatoes. Both add a lovely textural difference and keep the meal balanced and satisfying.
Creative Ways to Present
Try baking individual portions in ramekins for a charming brunch presentation or layer it in a clear baking dish to showcase the beautiful strata layers. Pair with a dollop of crème fraîche or a tangy tomato relish for unexpected flavor twists your guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly in the refrigerator for up to 4 days. The Spinach Artichoke Strata actually tastes even better the next day, once the flavors have continued to meld together.
Freezing
This dish freezes wonderfully. Wrap tightly in plastic wrap and then foil before placing in the freezer. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat your strata in a 350°F oven for about 15-20 minutes, or until warmed through. Using the oven instead of the microwave helps maintain the crispy top and creamy texture inside.
FAQs
Can I make Spinach Artichoke Strata vegan or dairy-free?
Absolutely! Substitute the Gruyère and Parmesan with your favorite vegan cheeses and use a plant-based milk mixed with a flax or chia egg instead of heavy cream and eggs. The texture will be slightly different but still delicious.
What type of bread is best for this strata?
French bread works great because it has a sturdy crust and soft interior that absorbs the custard nicely. You can also experiment with sourdough or a rustic Italian loaf for different flavor notes.
Can I use frozen spinach or artichokes?
Fresh is ideal for this recipe, but if you use frozen, make sure to thaw completely and squeeze out as much moisture as possible to avoid a soggy strata.
How far ahead can I prepare the strata before baking?
It’s best to assemble and refrigerate the strata anywhere from 2 to 12 hours before baking. This soaking time helps the bread soak up all the custard and flavors perfectly.
Can Spinach Artichoke Strata be served for dinner?
Definitely! While it’s a star at brunch, the rich flavors and hearty ingredients make it a fantastic dinner option, especially when paired with a salad or roasted vegetables.
Final Thoughts
Making Spinach Artichoke Strata is like inviting a new family favorite into your kitchen. With its rich layers, creamy texture, and fresh veggie goodness, this dish is sure to impress at any meal. Whether you’re feeding a crowd or craving comforting leftovers, give this recipe a try—you might just find your go-to comfort food for years to come.
Print
Spinach Artichoke Strata Recipe
- Total Time: 2 hours 95 minutes (includes minimum 2 hour refrigeration)
- Yield: 8 servings
- Diet: Vegetarian
Description
This Spinach Artichoke Strata is a savory and comforting layered casserole perfect for brunch or a satisfying breakfast. Featuring caramelized onions, fresh spinach, artichoke hearts, Gruyère, and Parmesan cheese, soaked in a custardy egg and cream mixture, then baked until golden and set. The combination of tender bread cubes and rich vegetables makes it a crowd-pleasing dish that’s both hearty and flavorful.
Ingredients
Vegetables and Bread
- 2 tablespoons olive oil plus more as needed
- 1 yellow onion, sliced
- Kosher salt and freshly ground pepper, to taste
- 1 lb. fresh spinach
- 1 (15-ounce) can artichoke hearts, drained and quartered
- 6–8 cups cubed French bread (torn or cut into 1-inch squares and toasted)
Cheeses
- 2 cups Gruyère cheese, grated
- 1 cup Parmesan cheese, grated
Custard
- 10 large eggs
- 2 ½ cups heavy cream
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
Instructions
- Caramelize the Onion: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 15 minutes. Transfer the caramelized onions to a bowl and set aside.
- Cook the Spinach: In the same pan, add an additional ½ tablespoon of olive oil over medium heat. Add half of the spinach, season with salt and pepper, and cook, stirring, until wilted, about 2 to 3 minutes. Transfer the cooked spinach to a colander. Repeat the process with the remaining spinach and another ½ tablespoon olive oil. Use a rubber spatula to press out any excess moisture from the cooked spinach.
- Combine Ingredients: In a large mixing bowl, gently toss together the toasted French bread cubes, caramelized onions, cooked spinach, quartered artichoke hearts, Gruyère cheese, and Parmesan cheese. Transfer this mixture into a 7×11-inch Pyrex deep baking dish.
- Prepare Custard and Soak: In a separate bowl, whisk together the eggs, heavy cream, 1 teaspoon of kosher salt, and ¾ teaspoon of black pepper until fully combined. Pour this custard mixture evenly over the bread and vegetable mixture in the baking dish. Cover the dish tightly with aluminum foil and refrigerate for at least 2 hours, or up to 12 hours, to allow the bread to soak up the custard.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Bake Covered: Place the covered baking dish directly into the preheated oven and bake for 20 minutes with the foil on.
- Bake Uncovered: Remove the foil and continue to bake for 40 to 50 minutes more, until the top is golden brown and the strata is set and cooked through. Remove from oven and let rest for a few minutes before serving.
Notes
- To save time, you can use pre-toasted bread or toast your bread cubes a day ahead.
- This strata can be prepared the night before, making it perfect for a hassle-free brunch.
- Feel free to swap Gruyère with Swiss or Fontina cheese for variation.
- If you prefer, substitute heavy cream with half-and-half for a lighter custard.
- Make sure to press out excess moisture from cooked spinach to avoid a soggy strata.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Brunch, Casserole
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 210mg
