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
Spinach and feta filo spirals
Crisp filo spirals filled with spinach, feta and cottage cheese.
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 70 g of filo wraps this much filling
- Confirm the bake time
- Photograph the finished spirals
- Time
- About 55 min
- estimated
- Serves
- 2
- see below
- Energy
- 360 kcal
- per serving
- Protein
- 21 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- feta. Some feta is made with animal rennet; check the label if you are vegetarian.
- filo pastry. Filo can contain soya; check the packet.
Cooking steps
Heat the oven to 190°C / 375°F (170°C fan) and line a baking tray.
Wilt the spinach in a dry pan, tip it into a sieve and press out the liquid. Chop it and mix with the cottage cheese, feta, egg and dill.
Lay out a sheet of filo, brush it lightly with oil and spoon a line of filling along one long edge, leaving a clear margin at each end. Roll it into a long tube and coil it into a spiral on the tray.
Repeat to make a second spiral, using the rest of the filo and filling. Brush both with the remaining oil.
Bake for 25 to 30 minutes, until golden and set right through.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
The useful detail
Leave space at the ends of each sheet to prevent filling escaping. Filling that reaches the edge runs out as the roll is coiled and burns onto the tray.
Make it work for you
One serving is One spiral. 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.
Ricotta instead of cottage cheese
Smoother and richer, and it binds the filling more firmly.
Per serving: about 40 kcal more, about 3 g less protein, about 4 g more fat.
Soft goat's cheese instead of feta
Milder and creamier, and it melts rather than staying in pieces.
Per serving: about the same energy, about 1 g more protein, about the same fat.
Parsley instead of dill
Fresher and less aniseed.
Per serving: about the same energy, about the same protein, about the same 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 pastry dish where the filling is mostly cheese and greens, so the protein is higher than the pastry suggests. Feta brings most of the sodium.
| Energy | 360 kcal |
|---|---|
| Protein | 21 g |
| Fat | 19 g |
| of which saturates | 7 g |
| Carbohydrate | 26 g |
| of which sugars | 3 g |
| Fibre | 3 g |
| Sodium | 860 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 |
|---|---|---|---|---|
| spinach | 180 g | FDC 168462Spinach, raw | 41 kcal | 5.1 g |
| cottage cheese | 150 g | FDC 172179Cheese, cottage, creamed, large or small curd | 147 kcal | 16.7 g |
| feta | 60 g | FDC 173420Cheese, feta | 159 kcal | 8.5 g |
| eggs | 56 g | FDC 171287Egg, whole, raw, fresh | 80 kcal | 7.0 g |
| fresh dill | 5 g | FDC 172233Dill weed, freshFresh dill is 43 kcal per 100 g on FoodData Central 172233, so the few grams a recipe uses add 2 or 3 kcal. That record has no sugars value, so the dill is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| filo pastry | 70 g | FDC 172791Phyllo dough | 209 kcal | 5.0 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 717 kcal | 42.4 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. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. 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; a hot oven brings back some of the crispness.
- 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