Recipe: Spinach parmesan strata
A mixture of creamy spinach and Parmesan puffs up in the slow cooker, making a delicious side dish to serve with prime rib or roasted chicken. A strata is a casserole made with bread, eggs, milk, and cheese. It is usually served for brunch or a light dinner, but this one is great as a side dish or vegetarian entrée.
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- Two 16-ounce packages frozen chopped spinach, defrosted and drained
- 1⁄4 teaspoon freshly grated nutmeg
- 6 large eggs
- 2 cups milk
- 1 1⁄2 teaspoons salt
- 1 teaspoon Tabasco sauce
- 6 cups bread cubes, crusts removed(a sturdy bread like Pepperidge Farm)
- 1 cup freshly grated Parmesan cheese
1 Coat the inside of the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
2 Melt the butter in a medium skillet over medium-high heat. Add the shallots and sauté for 2 minutes, until softened. Add the spinach and nutmeg and sauté until the liquid in the pan is evaporated. Set aside to cool.
3 Whisk together the eggs, milk, salt and tabasco in a large bowl. Arrange half the bread in the slow-cooker insert. Top with half of the spinach mixture and half the cheese. Layer the remaining bread, spinach, and cheese. Pour the egg mixture over the casserole and press down to make sure the bread has absorbed the egg mixture.
4 Cover and cook on low for 3 to 3 1⁄2 hours, until the stratais cooked through. Serve from the cooker set on warm.
Excerpted from Slow Cooker: The Best Cookbook Ever by Diane Phillips. Copyright © 2009 by Diane Phillips. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.