Spinach And Artichoke Strata With Red Peppers

Name: Spinach And Artichoke Strata With Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 (10 ounce) package frozen chopped spinach, thawed; 9 eggs; 1 large red bell pepper, cut into 2 inch long thin strips; 3 1/2 cups milk; 2/3 cup parmesan cheese, grated; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; fresh ground pepper; 2 1/2 tablespoons butter, softened; 9 slices day old Italian bread; 2 (6 ounce) jars marinated artichoke hearts, drained; 3 scallions, sliced thin; 3 cups extra-sharp cheddar cheese, grated

Servings: persons

1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed
9 eggs
1 large red bell pepper, cut into 2 inch long thin strips
3 1/2 cups milk
2/3 cup parmesan cheese, grated
1/4 teaspoon nutmeg
1/2 teaspoon salt
fresh ground pepper
2 1/2 tablespoons butter, softened
9 slices day old Italian bread
2 (6 ounce) jars marinated artichoke hearts, drained
3 scallions, sliced thin
3 cups extra-sharp cheddar cheese, grated

1
Heat oil in medium skillet over medium heat.
2
Add peppers, and saute until tender, about 6 minutes, then set aside.
3
Press all liquid out of thawed spinach and set aside.
4
Beat eggs in a large bowl until frothy.
5
Beat in spinach, milk, parmesan cheese, nutmeg, salt, and generous fresh pepper.
6
Grease a 13x9 baking dish with a small amount of the butter.
7
Use the rest of the butter to coat one side of each slice of bread, and then cut bread into 1 inch cubes.
8
You should have 9 cups approximately of cubed bread.
9
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.
10
Repeat layers in order, ending with cheddar cheese.
11
Cover dish and refrigerate overnight.
12
Remove from refrigerator and uncover 30 minutes prior to baking.
13
Preheat oven to 350 degrees F.
14
Bake for 1 hour until golden brown on top and firm in center, a knife inserted in center will come out clean.
15
Let rest 15 minutes before serving.

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 (10 ounce) package frozen chopped spinach, thawed, 9 eggs, 1 large red bell pepper, cut into 2 inch long thin strips, and more.

Yes, Spinach And Artichoke Strata With Red Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!