Spinach and tinned tomato strata recipe

March 6, 2024

Sometimes known as a breakfast casserole, a strata is a great brunch dish. If ever I’m too late to the shop to pick up a fresh baguette, I buy a couple of bake-at-home ones and cook them as soon as I get home to give them enough time to cool down before making this dish. Strata goes really well with a couple of sausages on the side.


Prep time: 15 minutes

Cook time: 45 minutes




  • 50g butter, softened, plus extra for greasing
  • 1 large baguette, cut into 3cm-thick slices
  • 1 x 400g tin chopped tomatoes
  • 150g frozen spinach (around 4 blocks), defrosted
  • 6 eggs, beaten
  • 100ml milk
  • 1 tbsp dried mixed herbs
  • 100g cheddar cheese, grated


  1. Preheat the oven to 180C/160C fan/gas mark 4.
  2. Grease a medium-sized ovenproof baking dish with butter.
  3. Butter one side of each baguette slice. 
  4. Arrange the bread in the baking dish so that one long side of the crust is touching the base of the dish.
  5. In a jug or bowl, combine the tinned tomatoes, spinach, eggs, milk, herbs, half the cheese and a good seasoning of salt and freshly ground black pepper.
  6. Pour this mixture over the bread slices, ensuring the spinach is evenly distributed. You can also tuck some spinach in between the bread, if you like.
  7. Scatter the remaining cheese over the top and bake for 35-45 minutes, or until the cheese is golden and the bread has puffed up.

Recipe from The Tinned Tomatoes Cookbook by Samuel Goldsmith (Murdoch Books, £18.99)

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