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Spinach-and-Fontina Strata

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Spinach-and-Fontina Strata

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 teaspoon coarse salt, divided
  • 2 pounds spinach, stems removed and leaves coarsely chopped
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg
  • unsalted butter, for dish
  • 1 pound challah loaf, sliced 1/2 inch thick
  • 8 ounces young italian fontina cheese, grated, divided
  • 1 ounce parmesan cheese, grated (1/3 cup), divided
  • 8 large eggs, divided
  • 2 2/3 cups whole milk, divided
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