Artichoke Spinach Strata

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 7 ounces baby spinach leaves
• 6 1/2 ounces marinated artichoke hearts, drained
• 1 1/2 cups milk (2% or whole)
• 1/2 cup dry wine
• 1 loaf italian bread (10 ounce size, day old is best!)
• 6 large eggs, beaten
• 1 teaspoon oregano, dried
• 1/2 cup asiago cheese, grated

Recipe

• 1 start preparation either the night or morning before (depending upon when you are serving, see note above in description).
• 2 spray a 9 x 13 rectangular glass baking pan with cooking spray.
• 3 place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. drain in colander in your sink and let cool. then coarsely chop.
• 4 drain jar of artichoke hearts but do not rinse. chop into small pieces.
• 5 mix the milk and wine in a shallow bowl. tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. gently squeeze as much liquid as possible from the bread without tearing it. do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! spread the prepared bread in the 9 x 13 pan. continue dip, squeeze and spread until all the bread is distributed nicely around the pan. reserve any leftover milk mixture.
• 6 sprinkle the prepared spinach and artichokes on the bread – distributing evenly. push the vegetables into the bread mixture.
• 7 beat 6 large eggs and mix with remaining milk & wine mixture. add oregano and beat well. pour over the bread & vegetable mixture in the pan.
• 8 sprinkle the asiago cheese on top of the strata.
• 9 cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
• 10 preheat oven to 350 degrees f.
• 11 remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. serve immediately.