Spinach and Pancetta Strata

  • Level: Intermediate
  • Yield: 6 servings
  • Total: 3 hr 10 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 55 min


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 the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
  2. Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
  3. Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
  4. Preheat the oven to 350 degrees F.
  5. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


86 Reviews


I was a bit apprehensive after reading the reviews, I’ve never made a strata before. I’m glad I went ahead and tried it, the whole family cleaned their plates! I followed the recipe closely, except I didn’t have pancetta, so I subbed chicken sausage, I used fresh spinach, and added mozzarella to the Parmesan. I used half sourdough bread, and a bunch of ends leftover from buttermilk bread loaves. I chilled it in the fridge for 3 hours, then baked it on convection bake @375 for 1 hour. It wasn’t soggy, it reminded me of a quiche. A definite make again recipe! Thanks!!

See All Reviews