Spinach and Artichoke Strata

There is no way to go wrong with this Cooking Light recipe (some adaptations in my recipe below.) Creamy spinach-artichoke goodness? Check. Crusty yet tender bread? Check. Hot cheesy, comforting delights? Check. Breakfast for dinner? Check. Sign me up now!

My husband was a little hesitant when I told him I'd be making this for dinner, but he quickly changed his tune after the first forkful. This strata takes everything you love about spinach artichoke dip, but lightens it up and makes it an entire (not so bad for you) entree. Dig in without feeling guilty - and perhaps just get your kids to enjoy a veggie-packed inner, too! My little girl? Totally a fan. But then... she eats everything! (Brag alert) So stop waiting and get cooking. Let me know what you think in the comments.

Time: 25 min prep, 8 hrs chill, 45 min bake


Spinach and Artichoke Strata
Ingredients:
1 tbsp olive oil
1 package quartered frozen artichoke hearts, defrosted
4 garlic cloves, minced
16 oz fresh baby spinach
2.5 c low fat milk
1/2 tsp black pepper
1.5 c egg beaters
12 oz whole grain baguette, cut into 3/4" cubes
1 cube (~5 oz) Boursin garlic-and-herb cheese
3/4 c shredded Asiago

Get 2 tsp olive oil heating in a large pan over medium-high heat. Add the artichoke hearts and garlic. Stir often to keep from burning and saute for 2 minutes. Add the spinach and cook for another 3 minutes. Toss a few times to let the spinach wilt evenly. When it's done, remove from heat and transfer the mixture to a bowl or plate to let it cool slightly.

Whisk the milk, pepper, and eggs in a large bowl. Add the baguette and toss to coat evenly with the liquid. Add the Boursin, crumbling with a utensil or your fingers. It's okay if clumps remain - you'll be delighted when you fork up a garlicky, hot, melted bite. Finally, add the spinach and artichoke mixture. Toss well to combine evenly.

Coat a 13x9 inch glass cooking dish with cooking spray. Spread the mixture evenly in the dish. Sprinkle the asiago evenly over the top. Cover with foil and refrigerate 8 hours (while you're at work!) or overnight.

When you're ready to cook, get your oven pre-heating to 350 and remove the strata from the oven to sit out at room temperature. When the oven is ready, uncover the strata and bake for 45 minutes. Enjoy!

Note: While the chill time can look tedious, I actually find it really useful. I make this the night before, after my little girl is asleep, so that the next day when I get home from work I can just pop this in the oven and have playtime. Dinner is ready with zero effort! If your schedule allows, you could also do the same thing before heading to work in the morning.