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1
Start preparation either the night or morning before (depending upon when you are serving, see note above in description).
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2
Spray a 9 x 13 rectangular glass baking pan with cooking spray.
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3
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.
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4
Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
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5
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.
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6
Sprinkle the prepared spinach and artichokes on the bread - distributing evenly. Push the vegetables into the bread mixture.
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7
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.
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8
Sprinkle the Asiago cheese on top of the strata.
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9
Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
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10
Preheat oven to 350 degrees F.
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11
Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.
