Spinach and Roasted Pepper Tart wth Pico De Gallo Salsa Recipe

Spinach and Roasted Pepper Tart wth Pico De Gallo Salsa Recipes

Ingredients :

1 pound spinach leaves, blanched, squeezed and chopped

2 cups nonfat cottage cheese (16 ounces)

1 cup egg whites (8 eggs)

1/2 cup chopped parsley

1 tsp salt

1/2 tsp black pepper

1/8 tsp ground nutmeg

2 14x18-inch sheets fat free, oil free phyllo dough

2 onions, oven roasted and chopped

8 ounces smoked tofu, diced

1 pound red bell peppers, roasted, peeled, and diced

Method :

Preheat the oven to 400 degrees.

In a food processor, combine the spinach, cottage cheese, egg whites, parsley, salt, pepper and nutmeg. Blend well.

Line a 9-inch quiche pan with phyllo dough. Trim the edges with a pair of scissors. Sprinkle the onions and tofu over the bottom of the pan. Pour the spinach mixture over the onions and tofu. Sprinkle the diced red peppers over the top of the tart.

Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean. The center should be barely firm - take care not to over bake. Ready to serve.

Serves 6

For an interesting presentation, roast an additional red pepper and make a lattice work of julienned slices over the tart before baking. This would be very nice with a pasta salad and the Pico de Gallo Salsa.

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