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