Serves 6 to 8
You can assemble the casserole the night before you plan to serve it; just cover and refrigerate. Remove from the refrigerator about an hour before you’re ready to bake, to let it return to room temperature. Coating the dish with butter and panko bread crumbs will assure a crispy edge to contrast with the moist interior.
Active Time: 10 minutes
Total Time: 1 hour 45 minutes (includes thawing and resting time)
- Unsalted butter, for the baking dish
- Panko bread crumbs, for the baking dish
- 1-pound bag frozen spinach, thawed
- 8 large eggs
- 2 cups half-and-half
- Kosher salt
- Freshly ground black pepper
- 1 bunch scallions, chopped, green parts included
- 1 cup frozen peas, thawed
- 1/2 cup freshly grated Grana Padano
- 6 cups day-old crustless bread cubes
- 1 cup freshly grated Italian fontina
Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Sprinkle with panko bread crumbs, and turn to coat the dish with the crumbs. Squeeze the spinach very dry in a kitchen towel (or press in a ricer), and chop. Beat the eggs and half-and-half in a large bowl until smooth. Season with 1 teaspoon salt and several grinds of pepper. Add the spinach, scallions, and peas to the bowl. Stir in 1/4 cup of the Grana Padano and the bread, cubes, and let soak for 10 minutes.
Pour the mixture into the prepared baking dish. Sprinkle with the fontina, and add the remaining Grana Padano. Bake until the casserole is set and the cheese is browned, 45 to 50 minutes. Let rest for 10 minutes before cutting into squares to serve.