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SPINACH AND CHEESE STRATA

1 Loaf French Bread – day old is best
1 medium yellow onion
2 tablespoon butter
10 oz. frozen chopped spinach (thawed)
1 teaspoon dill weed
1 teaspoon salt
Pinch of pepper
6 oz. Swiss cheese shredded (1 ½ cup)
2 ½ cups milk


Cut bread into ½” slices. Line bottom of a buttered shallow 6 cup baking dish. ( a deep dish pie plate works well) with ½ of the slices

Sauté onion in skillet with butter for 5 minutes. Squeeze spinach dry and add to pan,
Add dill, ¼” teaspoon salt and pepper. Stir to combine.

Spread spinach mixture over bread in pan sprinkled with 1 cup of the cheese. Arrange remaining bread attractively on top, overlapping the slices.

Beat eggs, stir in milk and remaining salt. Pour evenly over bread. Sprinkle with remaining cheese

Cover and chill at least 1 hour or overnight.

Bake uncovered for 45 minutes. Let stand 10 minutes before serving.

*serves six
can be assembled 24 hours ahead

Aunt Sandy