Spinach/roasted pepper tart
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spinach leaves; blanched, squeezed, chopped |
| 2 | cups | Nonfat cottge cheese (16 oz) |
| 1 | cup | Egg whites |
| ½ | cup | Parsley; chopped |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | cup | Tomatoes; peeled, seeded and diced |
| ¼ | cup | Onion, red; chopped |
| 2 | tablespoons | Jalapeno pepper; minced |
| ⅛ | teaspoon | Nutmeg |
| 2 | 14\" x 18\" sheets fat-free, oil-free phyllo dough | |
| 2 | Onions; oven roasted,chopped | |
| 8 | ounces | Tofu; smoked, diced |
| 1 | pounds | Red bell peppers; roasted, peeled and diced |
| 1 | tablespoon | Cilantro, fresh; chopped |
| 1 | tablespoon | Lime juice, fresh |
| Salt | ||
Directions
EAT MORE, WEIGH LESS;ORNISH
TART
PICO DE GALLO SALSA
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" ug quiche pan with phyllo dough. Trim the edges with a pair of scissors. Sprinkle the onions and tofu over the botom 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 to 45 minutes, or until a toothpick inserted into the center comes out clean. The center should be barely firm--take care not to overbake.
Serve at room temperature with Pico de Gallo Salsa.
Pico de Gallo Salsa
In a medium bowl, combine all the ingredients. Mix thoroughly. Season to taste with salt.
Serving size= ⅙ of tart 209 calories 1½ g fat 3.3 mg cholesterol 805 mg sodium, 6% of calories from fat Posted on GEnie Food & Wine RT Oct 29, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 03-24-95