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Sausage and Spinach Strata Recipe

Spinach and Sausage Strata Recipe
Spinach and Sausage Strata Recipe
This Sausage and Spinach Strata recipe is absolutely incredible!

Layers of spinach, sausage, pesto, and cheese are baked into one amazing dish. It’s really easy to throw together.

Next time I think I will make my own pesto just for fun. Check back for the recipe later! We loved this recipe for Spinach and Sausage Strata! I found this recipe in Rachel Ray’s magazine.

Sausage and Spinach Strata Recipe

Sausage and Spinach Strata Recipe

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 25 minutes

Yield: They say 4, I say 8 - 10!

Sausage and Spinach Strata Recipe

From Every Day with Rachel Ray Magazine.

I made a few substitutions because 1. I forgot some things at the grocery store and 2. we couldn't find some things at the grocery store but it still turned out fabulously!

Next time I think I will make my own Pesto sauce. Check back on little Indiana for a recipe!


  • 6 Ounces Fresh Spinach (6 Cups Packed)
  • 1/3 Cup Jarred Pesto
  • Salt and Pepper
  • 3 Eggs
  • 2 Cups Half-and-Half
  • 2 Ounces Pecorino-Romano, Finely Grated (1/2 Cup)
  • 3/4 Cup Scallions, Sliced (I used Onion)
  • 9 Ounces Italian Sausage, Casings Removed (I used Bulk Pork Sausage)
  • 1 10 Ounce Loaf Sourdough Bread, Sliced 1/2-inch Thick
  • 2/3 Cup (5 oz) Ricotta Cheese
  • 2 Cups Coarsely Grated Fontina Cheese (6 to 8 Ounces) (I used Monterey Jack)


  1. 350* oven.
  2. In food processor, puree 2 Cups of Fresh Spinach with Pesto.
  3. Season with Salt and Pepper.
  4. In medium bowl, combine Eggs, Half and Half, Pecorino-Romano (or Parmesan), and Scallions (or Onions).
  5. Season with Salt and Pepper.
  6. Cook Sausage over medium high heat (7 minutes). Using a slotted spoon, move sausage into a new bowl.
  7. Reduce heat to medium and cook remaining Spinach until wilted, about one minute.
  8. Chop.
  9. Using half of the ingredients, create first layer: Arrange bread in 7 x 11 inch baking dish, spread on Pesto, then Ricotta. Pour in Egg mixture and top with Spinach, Sausage and Fontina cheese. Repeat.
  10. Let stand for 10 minutes, pressing to soak.
  11. Bake 45 minutes or until puffed and browned.
  12. Let stand for 10 minutes before serving.

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About Jessica Nunemaker

Jessica Nunemaker is the Owner of little More than a website, little Indiana is a PBS segment on the state-wide program "The Weekly Special," a bi-weekly column in a local newspaper, and soon to be a book! Look for "little Indiana: Small Town Destinations" published by Indiana University Press in early 2016--just in time for Indiana's BIG 200th Birthday Celebration.

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