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I served this simple but satisfying strata as a quick and convenient dinner, alongside a lightly dressed green salad.
It would also be lovely as a breakfast, brunch or lunch dish.


6 ounces of fresh spinach
1/3 cup jarred pesto
salt and pepper
3 eggs
1 cup half and half
1 cup grated pecorino-romano
3/4 cup sliced scallions
12 ounces Italian sausage, casings removed
1 loaf sourdough bread, sliced 1/2 inch thick
2/3 cup ricotta cheese
2 cups grated fontina cheese

Heat oven to 350F.
In a food processor, puree 2 cups spinach with the pesto, season with salt and pepper.
In a medium bowl, whisk together the eggs, half and half, pecorino-romano and scallions. Season with salt and pepper.
In a skillet, cook the sausage over medium-high heat, breaking it up, until cooked, about 7 minutes, finely chop the remaining spinach and add to the skillet, cooking for 2 minutes more. Transfer to a bowl.
Using half of the ingredients, arrange bread in a 7 by 11 inch baking dish, spread on pesto, then ricotta, pour in egg mixture and top with spinach-sausage mixture and fontina. Repeat. Let stand for 10 minutes.
Bake the strata until puffed and browned, about 45 minutes. Let stand for 10 minutes before serving.

Recipe adapted from Rachael Ray Magazine, April 2013