Spinach and Sausage Strata Recipe
This recipe for Sausage and Spinach Strata is absolutely incredible. I had never baked a strata before but I liked the way it sounded. A strata is basically a layered casserole. You have probably had it as a bread, sausage, and egg brunch dish. It’s fairly common for church pitch-ins and brunches because of the way it can be prepared the night before and heated the day of the event. It’s also very versatile. A strata can contain a combination of ingredients. Although it was typically a brunch dish, the times they are a changin’! This strata recipe is a fantastic dinner entree that will grace our table often in the future.
For this recipe, layers of spinach, sausage, pesto, and cheese are baked into one amazing dish. The flavors blend and create something that isn’t quite a lasagna, there’s no noodles, but the way the ingredients sort of perch there reminded our kids of lasagna. They loved every bite.
It’s really easy to throw together. You have to love a recipe that is forgiving about its preparation. It will need to sit for ten minutes before you pop it into the oven. Although I don’t usually make substitutions to a recipe I have never made before, I could not find scallions at our local grocery store. So, I substituted with what I had already. I used onions. Scallions have a milder flavor than onions, but in our house, we love onions–so a stronger, slightly more robust flavor wasn’t a bad thing. Given the nature of the rest of the ingredients, I think I would keep the regular onions in the recipe. They worked.
Necessity calls for invention: I also used a different cheese. The recipe calls for fontina cheese. I just plain forgot to pick it up when I went to the grocery store. Oops! In the United States, the fontina found here is a softer, milder cheese than Italian fontina. Based on the differences in texture, you can substitute a pretty wide variety. Use gouda or gruyere as a suitable substitute. You can even use provolone. I used Monterey Jack. Nope, that’s not exactly the typical substitution, but it worked for us (and it was what I already had at home). Don’t worry about the cheeses. Just pick something that has a bit of flavor to it (not cheddar) and you will be fine.
Next time I think I will make my own pesto just for fun. Check back for the recipe later! My friend makes a fabulous pesto so I really need to share her delicious, simple recipe with all of you. We loved this recipe for Spinach and Sausage Strata. I know your family will highly enjoy this one, too. You will love the ease of preparation. I found this recipe in Rachel Ray’s magazine.
Sausage and Spinach Strata Recipe
Sausage and Spinach Strata Recipe
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!
Ingredients
- 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)
Instructions
- 350* oven.
- In food processor, puree 2 Cups of Fresh Spinach with Pesto.
- Season with Salt and Pepper.
- In medium bowl, combine Eggs, Half and Half, Pecorino-Romano (or Parmesan), and Scallions (or Onions).
- Season with Salt and Pepper.
- Cook Sausage over medium high heat (7 minutes). Using a slotted spoon, move sausage into a new bowl.
- Reduce heat to medium and cook remaining Spinach until wilted, about one minute.
- Chop.
- 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.
- Let stand for 10 minutes, pressing to soak.
- Bake 45 minutes or until puffed and browned.
- Let stand for 10 minutes before serving.
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