You are here: Home » Recipes » Herbed Spinach and Goat Cheese Strata Herbed Spinach and Goat Cheese Strata Recipe by Jon AshtonKitchen Tested Yield 10 servings Prep 5 mins Cook 50 mins Stratas are perfect for entertaining because they let you do the prep work in advance. Mark Boughton PrintEmail You can prepare it the night before and pop in the oven in the morning or let stand a couple hours and bake. It's also great for dinner with a big green salad. Ingredients 1 (10-ounce) package frozen spinach, thawed1 tablespoon extra-virgin olive oil1 large onion, finely chopped1/2 teaspoon salt Coarsely ground black pepper1/4 teaspoon freshly grated nutmeg8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)1 cup (6 ounces) crumbled goat cheese1 cup shredded sharp Cheddar cheese2 3/4 cups 2 percent reduced-fat milk8 eggs1 to 2 tablespoon whole-grain mustard2 teaspoons minced fresh rosemary1 tablespoon minced fresh thyme or 1/2 teaspoon dried Instructions Place thawed spinach in colander and squeeze out excess water. Chop finely. Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish. Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight. Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes. Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked.