Indulge in an extraordinary culinary experience with our enticing Artichoke and Spinach Strata, a delightful dish that combines the vibrant flavors of fresh artichoke hearts, tender spinach, and creamy custard, all harmoniously layered within a flaky puff pastry. This savory masterpiece is not just a feast for the taste buds but also a visual delight, perfect for special occasions or weekend brunches.
In addition to the Artichoke and Spinach Strata, our article presents a diverse collection of strata recipes, each offering a unique flavor profile and culinary adventure. From the classic Ham and Cheese Strata to the innovative Roasted Vegetable and Goat Cheese Strata, there's a perfect strata for every palate and preference.
Begin your culinary journey with the timeless Ham and Cheese Strata, where layers of savory ham, sharp cheddar cheese, and fluffy bread are enveloped in a velvety custard, resulting in a mouthwatering breakfast or brunch casserole. For vegetarians, the Roasted Vegetable and Goat Cheese Strata offers a symphony of roasted vegetables, creamy goat cheese, and aromatic herbs, all nestled between layers of crispy bread and rich custard.
If you're craving a hearty and flavorful dish, the Italian Sausage and Cheese Strata is sure to satisfy. This delectable combination of spicy Italian sausage, mozzarella and Parmesan cheeses, and a tangy tomato sauce, layered with bread and custard, creates a robust and satisfying meal.
For seafood lovers, the Smoked Salmon and Dill Strata is an absolute delight. Flaky smoked salmon, fresh dill, and a creamy custard come together to create an elegant and flavorful dish, perfect for a special brunch or lunch.
Finally, for a taste of the Mediterranean, the Spinach and Feta Strata offers a vibrant blend of spinach, feta cheese, sun-dried tomatoes, and Kalamata olives, all enveloped in a savory custard and crispy bread.
With this comprehensive collection of strata recipes, you'll have an arsenal of culinary creations to impress your family and friends, whether it's a cozy breakfast, a celebratory brunch, or a hearty lunch. Let your taste buds embark on a journey of flavors and textures, and discover the magic of strata dishes.
ARTICHOKE-SPINACH STRATA
Perfect for a holiday brunch, this baked egg dish is loaded with fresh and frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h30m
Yield 8
Number Of Ingredients 14
Steps:
- In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
- In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 190 mg, Fat 1, Fiber 7 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 1/2 g
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
ARTICHOKE SPINACH STRATA
A wonderful comfort food with a pleasing blend of flavors. This dish is great for brunch or as a side dish for a cold winter's dinner or as a main dish for a light dinner (it's a very versatile dish!) The flavors need to meld in a Strata - so make this the night before for a brunch dish or the morning before if you are serving it for dinner (you could even prepare it the night before for the next evening's dinner). The preparation time does not include the refrigeration time.
Provided by MA HIKER
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Start preparation either the night or morning before (depending upon when you are serving, see note above in description).
- Spray a 9 x 13 rectangular glass baking pan with cooking spray.
- Place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. Drain in colander in your sink and let cool. Then coarsely chop.
- Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
- Mix the milk and wine in a shallow bowl. Tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! Spread the prepared bread in the 9 x 13 pan. Continue dip, squeeze and spread until all the bread is distributed nicely around the pan. Reserve any leftover milk mixture.
- Sprinkle the prepared spinach and artichokes on the bread - distributing evenly. Push the vegetables into the bread mixture.
- Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Pour over the bread & vegetable mixture in the pan.
- Sprinkle the Asiago cheese on top of the strata.
- Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
- Preheat oven to 350 degrees F.
- Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.
Nutrition Facts : Calories 287.6, Fat 9.1, SaturatedFat 3.4, Cholesterol 220, Sodium 448.5, Carbohydrate 33.4, Fiber 3.8, Sugar 1.4, Protein 14.7
SPINACH ARTICHOKE DIP
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Provided by Alison Roman
Categories easy, quick, dips and spreads, appetizer
Time 25m
Yield 2 to 3 cups
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
- Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams
SPINACH AND ARTICHOKE STRATA WITH RED PEPPERS
Here's an excellent breakfast casserole that can also be used as a light dinner. It must be refrigerated at least 8 hours before baking. Prep time does not include refrigeration.
Provided by Terri F.
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in medium skillet over medium heat.
- Add peppers, and saute until tender, about 6 minutes, then set aside.
- Press all liquid out of thawed spinach and set aside.
- Beat eggs in a large bowl until frothy.
- Beat in spinach, milk, parmesan cheese, nutmeg, salt, and generous fresh pepper.
- Grease a 13x9 baking dish with a small amount of the butter.
- Use the rest of the butter to coat one side of each slice of bread, and then cut bread into 1 inch cubes.
- You should have 9 cups approximately of cubed bread.
- Layer half the bread cubes, then half the red pepper strips, 1 jar of artichoke hearts, half the scallions, half the spinach mixture, and half the cheddar cheese.
- Repeat layers in order, ending with cheddar cheese.
- Cover dish and refrigerate overnight.
- Remove from refrigerator and uncover 30 minutes prior to baking.
- Preheat oven to 350 degrees F.
- Bake for 1 hour until golden brown on top and firm in center, a knife inserted in center will come out clean.
- Let rest 15 minutes before serving.
SPINACH-ARTICHOKE STRATA RECIPE - (4.7/5)
Provided by á-4084
Number Of Ingredients 10
Steps:
- 1. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat oil in a large saute pan over medium-high heat. Add artichoke hearts; cook 3 to 5 minutes or until thawed and browned. Stir in spinach; cook until wilted, about 1 to 2 minutes. Remove to a mesh strainer and gently press to release some liquid from spinach. Set vegetables aside. 2. In a large bowl, whisk eggs. Whisk in milk, salt and pepper until combined. Stir in feta, olives and cooked vegetables. Gently stir in bread cubes, tossing to coat evenly in egg mixture. Transfer to baking dish, cover with aluminum foil and refrigerate overnight. 3. Remove strata from refrigerator 30 minutes before baking. Heat oven to 350 degrees. Bake, covered, for 25 minutes. Remove foil and bake another 35 minutes. Let rest 10 minutes before serving.
Tips:
- Use fresh ingredients: Fresh artichokes and spinach will give your strata the best flavor.
- Don't overcook the artichokes: They should be tender but still have a slight crunch.
- Use a good quality bread: A sturdy bread like sourdough or French bread will hold up well in the strata.
- Don't skimp on the cheese: Cheese is what makes this strata so rich and flavorful.
- Let the strata rest before serving: This will allow the flavors to meld and the strata to set.
Conclusion:
Artichoke and spinach strata is a delicious and easy-to-make dish that is perfect for breakfast, brunch, or dinner. With its combination of fresh vegetables, hearty bread, and creamy cheese, this strata is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give artichoke and spinach strata a try. You won't be disappointed!
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