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• 1 (10-ounce) package frozen spinach, thawed
• 1 tablespoon extra-virgin olive oil
• 1 large onion, finely chopped
• ½ teaspoon salt, divided
• Coarsely ground black pepper
• ¼ teaspoon freshly grated nutmeg
• 8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)
• 1 cup (6 ounces) crumbled goat cheese
• 1 cup shredded sharp Cheddar cheese
• 2¾ cups 2% reduced-fat milk
• 8 eggs
• 1 to 2 tablespoons whole-grain mustard
• 2 teaspoons minced fresh rosemary
• 1 tablespoon minced fresh thyme or 1/2 teaspoon dried

1. Place thawed spinach in colander and squeeze out excess water. Chop finely.
2. Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat.
3. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.
4. Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.
5. Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.
6. Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.

tags: vegetarian

source: http://www.relishmag.com/recipes/view/38839/herbed-spinach-goat-cheese.html