Spinach and cheese strata from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Morning bread pudding with salted caramel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breannetuttle on December 26, 2024

    Made this for Christmas breakfast - delicious! I added roasted red peppers, used the Gruyère/cheddar melange from Trader Joe’s, and a full sized French baguette that I let sit out to stale a bit. I liked the hints of Dijon mustard.

  • Yildiz100 on September 22, 2019

    The only thing SK changes from the original recipe in Gourmet/Epicurious is that she does not direct you to squeeze the excess water from the spinach first. That is an important step to getting great results. I made this version first, but after finding and making the original, I have found that I prefer it.

  • adrienneyoung on January 01, 2018

    Made, again, with mushrooms. Absolutely terrific!

  • adrienneyoung on December 26, 2013

    Made, this time, with high quality gruyere, park, 12 oz fresh spinach and about a pound and a half of sautéed mushrooms for boxing day morning. Yup. It was marvellous!

  • adrienneyoung on November 24, 2013

    Could be ok or could be great: so much depends on what ingredients you use. Needs (in my opinion) very high quality gruyere, caramelized onions, lots of fresh baby spinach and lots of sautéed, sliced mushrooms.

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