Spinach and Pancetta Strata

Spinach and Pancetta Strata


Yield: 8 servings.

  • 2 tablespoons olive oil

  • 4 ounces thinly sliced pancetta, coarsely chopped

  • 1 small onion, chopped

  • 1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry

  • 2 garlic cloves, minced

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon freshly grated nutmeg

  • 8 cups cubed Italian bread, from a 1-pound loaf

  • 1/2 cup finely grated Parmesan

  • 3 cups whole milk

  • 10 large eggs


1) Heat oil in a heavy large skillet over medium heat. Add pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer pancetta to a bowl. Add onion to pan drippings in same skillet and saute until translucent, about 4 minutes. Add spinach and garlic. Saute over medium-low heat until garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and cooked pancetta.

2) Place half of bread cubes in a buttered 3-quart baking dish. Sprinkle half of cheese over the bread, then top with half of spinach mixture. Repeat layering.

3) Whisk milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

4) Preheat oven to 350 degrees F.

5) Bake strata uncovered until puffed, golden brown, and cooked through, about 40 minutes. Let stand 5 minutes before serving.

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