SPINACH STRATA
Makes 6 main-dish servings.
Note: Who says breakfast food is only for the morning meal? Make this strata the evening before and pop it in the oven for dinner the next day. For a real treat, use fresh mozzarella. From the new "The Good Housekeeping Cookbook, 125th anniversary edition."
• 8 slices firm white bread
• 4 oz. mozzarella cheese, shredded (1 c.), divided
• 1 (10-pz.) pkg. frozen chopped spinach, thawed and squeezed dry
• 1 tbsp. butter or margarine
• 6 eggs
• 2 c. milk
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
Directions
Lightly grease an 8-inch square baking dish. Arrange 4 bread slices in bottom of dish. Sprinkle with 1/2 cup mozzarella and top with spinach; sprinkle with remaining 1/2 cup mozzarella. Spread butter on one side of remaining 4 bread slices and arrange, butter side up, over mozzarella.
In large bowl, with wire whisk, beat eggs, milk, salt and pepper until well blended. Slowly pour egg mixture over bread slices; press bread down to absorb egg mixture, spooning egg mixture over any uncoated bread. Cover and refrigerate at least 4 hours or up to overnight.
Preheat oven to 350 degrees. Remove cover and bake strata until golden and knife inserted in center comes out clean, about 1 hour. Let stand 15 minutes before serving.
