Spinach and Mozzarella Strata

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 500g baby spinach leaves
• Freshly ground nutmeg
• Salt and pepper, to taste
• 1½ cups milk
• 4 eggs
• ¼ cup (30g) finely grated FLORIDIA CHEESE Parmesan
• 125g bread, torn into 2cm pieces (2½ cups)
• 125g FLORIDIA CHEESE Traditional Mozzarella, grated
• Salad, for serving, optional

1. Warm the oil in a large frypan, add the onion and cook for 2-3 minutes and then add the spinach, garlic and a pinch of salt. Cook for a further 3-4 minutes, turning the spinach as it wilts. Add the nutmeg, season and then transfer to a colander to drain well and cool a little.
2. In a large bowl whisk together the milk, eggs and Parmesan. Add the bread and stir to combine. Spoon half of the spinach mixture into the base of a buttered 20cm x 20cm x 5cm baking dish. Top with half of the bread mixture and half of the mozzarella. Repeat the layers finishing with the remaining Mozzarella. Stand for 30 minutes.
3. Bake in a 180oC oven for 40-50 minutes or until cooked and golden. Stand for 5 minutes before serving, with a green salad alongside if desire.

Note: Here’s a simple idea that makes a lovely brunch or, with a salad alongside, dinner! Serves 4 with a side salad.