Mushroom and lentil cottage pie
A savoury mushroom-lentil filling with a soft potato topping.
About 1 hr · 360 kcal · 20 g protein per serving
Vegetarian
Broccoli and ricotta filo pie
A filo-topped pie with broccoli, ricotta and mozzarella.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the filling is hot through in 22 to 25 minutes
- Photograph the finished pie
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 345 kcal
- per serving
- Protein
- 16 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- mozzarella. Some mozzarella is made with animal rennet; check the label if you are vegetarian.
- passata. Some passata is salted; check the label.
- filo pastry. Filo can contain soya; check the packet.
Cooking steps
Heat the oven to 190°C / 375°F (170°C fan).
Steam the broccoli for 4 to 5 minutes, until just tender, then drain it well and chop it roughly. Let it cool for a few minutes.
Mix the broccoli with the ricotta and mozzarella.
Spread the passata over the base of a small baking dish, spoon the filling over it and level the top.
Brush each sheet of filo lightly with oil, scrunch it loosely over the filling and bake for 22 to 25 minutes, until the pastry is golden and the filling is hot all the way through.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.
The useful detail
Cool the filling before placing it under the pastry. Hot filling steams the filo from below, and the base of the topping stays limp however golden the top looks.
Make it work for you
One serving is Half the pie. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cauliflower instead of broccoli
Milder and softer; steam it a minute or two longer.
Per serving: about 10 kcal less, about 1 g less protein, about the same fat.
Part-skim ricotta
Slightly firmer and less rich.
Per serving: about 10 kcal less, about 3 g more protein, about 2 g less fat.
Cheddar instead of mozzarella
Sharper, and it browns rather than stretching.
Per serving: about 30 kcal more, about the same protein, about 3 g more fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A vegetable pie where the cheese does the binding. The filo top adds far less fat than shortcrust would, which keeps the energy moderate.
| Energy | 345 kcal |
|---|---|
| Protein | 16 g |
| Fat | 18 g |
| of which saturates | 8 g |
| Carbohydrate | 32 g |
| of which sugars | 4 g |
| Fibre | 4 g |
| Sodium | 390 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| broccoli | 180 g | FDC 170379Broccoli, raw | 61 kcal | 5.1 g |
| ricotta | 150 g | FDC 170851Cheese, ricotta, whole milk | 225 kcal | 11.3 g |
| mozzarella | 40 g | FDC 170847Cheese, mozzarella, part skim milk | 102 kcal | 9.7 g |
| passata | 100 g | FDC 170460Tomato products, canned, puree, without salt addedCalculated with FoodData Central's unsalted tinned tomato purée record, the closest match to sieved passata. | 38 kcal | 1.6 g |
| filo pastry | 60 g | FDC 172791Phyllo dough | 179 kcal | 4.3 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 686 kcal | 32.0 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The pastry softens overnight.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Orzo with white beans and spinach
Orzo with white beans, spinach and a hard cheese finish.
About 25 min · 440 kcal · 23 g protein per serving
Vegetarian