CHOCOLATE TREATS FOR THE SPRING HOLIDAY; many low-sugar, skinnier, easy, make in advance

I know, I know.  The end of Lent and Easter are just one huge excuse for indulging in chocolate.  And 67goingon50, for one, is quite happy to haul out the Chocaholics’ Archive.

The great joy with these wonderful recipes - apart from their sensational taste and texture - is that many are low-sugar or skinnier version of calorie-laden special occasion treats.  Some, moreover, are easily prepared and can be made in advance.

They’re great for Easter holidays and a few - with the usual adjustments - can join the treat table during Passover week.

NOTE:  There are four gluten-free recipes: the Rich Chocolate GingerTorte, the Skinnier Chocolate Peppermint Mousse and the White Chocolate Cream Pie (served as a pudding, without pastry), plus the No-added sugar Mocha Chocolate Brownies.  The blogger has not yet tested fine matzo flour, often used in kosher baking at this time of year, but has been served matzo soup dumplings, marvelling at their light airy texture.   67 suspects fine matzo flour could replace conventional flours in some of the cake and brownie offerings. 

LUXURY

Luxury Chocolate Torte with Ginger

Rich, creamy and to die for, AND easy-peasy and prep ahead

Adapted from Delia Smith, this wonderful treat stops conversation on first bite. 
(Kosher if biscuits chosen carefully)

Ambrosial Mint Croissant Bread & Butter Pudding:

Truly to die for — rich, light, gooey, with a crispy top, the intensity of chocolate sends guests into raptures.   Cook's Delight: it’s made 3 days before  needed and forgotten until it's time to bake

'Wow! Excellent, really good.' 'Very chocolatey; it's nicely crusty & chewy.' 
'A great office hit!' Tasters

Usually a winter treat but perfect for chilly April.  So popular in some households, cooks have been known to make one for Christmas Mass supper and another for Christmas Day.  

'Irish Coffee' Chocolate Cake':  Vegan-glorious; Dark, rich and gorgeously chocolate, the cake is fine-crumbed and hints of whiskey.  The frothy topping is served on the side or turned into icing 

LOWER-SUGAR & WALLET FRIENDLY

…but will still blow you away with fantastic flavours and wonderful textures.  And guess what?  Many of them are also low in cholesterol.  They're almost guilt free!  

Skinny Chocolate Peppermint Mousse: (gluten-free)

Only a little added sugar (but plenty of chocolate) and no cream unless you want it as a topping; this healthier dessert offers deep, dark flavours.

Light & lovely but intensely chocolatey; 
no-bake, butter-free, cream optional

TIRAMISU PUDDING: 

Less fat and fewer calories: layers of coffee dipped lady fingers, creamy filling & chocolate ganache; enlist the family's help and the making of it goes fast.

Vegetarian White Chocolate & Raspberry Cream Pie:

(gluten-free served as pudding without pie shell)

Lower-fat with full-fat flavour; this is quick & easy loveliness.  A store-bought pie shell saves time.  Just 5 ingredients and it works with dark chocolate , too!

No-added-sugar Mocha Walnut Brownies (gluten free)

 Surprisingly tasty; ideal for diabetics and sugar-phobes; easy peasy 

Not quite what we’re used to but loved by sugar-phobes

 

Hot Choco-Nutella Brownie Pudding, prep-ahead knock-out indulgence

Beatty's Glorious Chocolate Cake ,  indulgent vegetarian family treat, dairy free batter

 Please leave a Comment in the box below

These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

STUFFED POTATO SALAD WITH BACON, CHEESE & VEG: butter & egg-free, high fibre, lower fat, healthier carbs

Take the stuffing from twice baked potatoes, cool it, serve it cold and you have...

Festive Stuffed Potato Salad 
'Exceptionally tasty and interesting; not your run-of-the-mill tater salad' 

At around this point in the summer, potato salads become a little dull.  Mixing it up with rice or pasta or Chinese noodles - all of which pique the interest when al fresco dining - is one solution.

Or you can try this terrific amalgam of potatoes and tasty bits and pieces that was created for an elderly potato-loving friend.  

This salad is actually a cold version of the mix that goes into Skinnier Double Baked Potato Skins.

It pretty much knocks the socks off other recipes for potato salad lovers - especially when it is served very cold in a heat wave!

It contains baby chunks of reduced fat-cheese, crumbled streaky bacon and fresh & crunchy and/or roasted cooked vegetables.  67's usual low-cal mix of yoghurt mayo, reduced-fat cream cheese and a bit of milk bind it together.  

The result is a creamy mash full of flavour and texture contrasts.  And people love it!

Give it a try.  Potatoes are one of our good value foods.  When  cooked and cooled they score highly on the healthy meter; carbs are reduced and resistant starches are a gift for the gut. 

Cost: £2.50'ish

Feeds: 6-8'ish

Ingreds:

   4 good-sized baking potatoes 
   1-2 tbsp olive oil
   pepper & a little salt
   
   2-4 tbsp butter (opt)
   1/4 cup strained 0-fat yoghurt plus 1/4 cup fat-reduced cream cheese OR 1/2 cup yoghurt-mayo
   2 spring onions or 3-4 tbsp chives, finely chopped
   1/3-1/2 cup reduced-fat cheese, in fine dice or grated (67 uses M&S reduced fat Davidstow or Cathedral City) 
   4 slices streaky bacon, baked 20 mins in a 180c/350f oven, blotted with paper towels & coarsely chopped (opt )
   4-5 tbsp corn niblets OR finely diced fresh (de-seeded) OR sun-blush tomatoes
   4-5 tbsp finely diced bell peppers OR peeled celery 

   2 -4 tbsp milk 

   juice & zest of half a lemon

   pepper and a bit of salt

Method:

CHOCOLATE RASPBERRY & BRANDY MOUSSE: free of fat/egg yolks, skinnier, no-bake, make ahead, indulgence

Dieters' Delight dairy & yolk-free chocolate mousse...but healthy doesn't mean insipid!

updated 7/23

Light but intensely chocolatey mousse with raspberries in brandy;
 sweet pastry biscuits and berry cream are optional

In a lifetime of great food, the most memorable is a sensational dark chocolate mousse with raspberries crushed in brandy.  OK, part of what made it so mind-blowing was the private dining room of the Royal Opera House with a platonic companion, one of the 'great and good'.  But the mousse sparked a life-long love affair with high-end chocolate.

This Fathers' Day recipe is especially for Granddads.  It's a healthier version of that glorious concoction, though no less delicious and silky.  It's dairy-free, has no egg yolks and only a small amount of added sugar.

That doesn't mean it's healthy -- there's too much chocolate for that -- but it's so rich, portion control is easy.  And you don't leave the table feeling you need to waddle away.  

Most people find the mousse fabulous completely unadorned.   But for special occasions, accompany with a bowl of sweetened whipping cream rippled with berries plus rows of Sweet Pastry Biscuits ( Slightly Healthier Sweet Pastry ). 

The mousse is easily put together and can be made a day in advance.

Cost: around £8.00ish (7/23) PLUS costs of biscuits & cream
Feeds: a group

Ingred:
   
    150gm/5.2oz 70% dark chocolate (67 likes M&S for this)
     
     6 egg whites (keep 4 yolks for pastry biscuits; the remainder will freeze)
     pinch of salt
     1/4 tsp lemon juice

     1 tsp vanilla extract

     35g caster sugar
      
     150-200gms raspberries

     min 1 tsp sugar, to taste

     2-4 tablespoons good brandy (orange juice for kids)

Garnishes: Whipping cream or plant or dairy yoghurt, Sweet Pastry Biscuits (link above)

    

Method:

SKINNIER HEALTHIER 2-POTATO IRISH MASH: frugal, make-head, easy, no dairy option, vegan option

A healthier twist on Champ, the popular Irish mash -- smooth, creamy & piquant

updated Mar 2025; first posted  Aug 2016

Much more sophisticated and nicer than Bubble 'n Squeak!

photo  13.10.2019

The carb-conscious should save up their weekly carb intake for this one; it's worth it.

Rich, light and smooth, flecked with tender spring onions, this champ - adapted from the Irish - is so much nicer than bubble & squeak.  

It is also healthier.  Sweet potatoes slow down carb release and add gorgeous colour to the usual potato mash.  0-fat yoghurt replaces some full-fat milk.  

Prep is made easier by baking the potatoes then peeling & mashing them.  It's a perfect make-ahead dish -- it'll keep warm over boiling water.  Reheating is a doddle in an oven,  steamer or microwave. 

  
67's champ is lovely for breakfast with eggs and crisply fried shredded ham or pastrami/spiced beef.  It's also suitable for a budget-friendly main course, alongside beef brisket or meatloaf OR pork or ham. 

For a frugal meal, mix in shards of leftover meat, tuna or smoked mackerel, bake in a moderate oven and serve with vegetables or salad. 

Cost:  £3'ish plus cost of any meat or animal protein
Feeds: 2-3

Ingred:
   1/2 kilo baking potatoes, rinsed & halved vertically (usually 2)
   1/2 kilo sweet potatoes, with blemishes removed, in similar sizes to potatoes
    1-2 oz/25-50 gm butter (dairy or plant)
    1 small bunch spring onions, finely chopped    
    150 ml diary or plant milk
    100 ml 0-ft dairy or plant yoghurt (67 uses goats yoghurt)
     1/2-1 tsp salt

Method:

1. Bake potatoes naked, not wrapped in foil, at 400f/200c/180fan 30-45 mins
2. Heat milk until bubbles appear around the edges of the pan; take off heat and add a third to a half the spring onions; leave 5 mins then whisk in the yoghurt; set aside
3. When potatoes are done, peel; cut off any crusty bits; place flesh in large bowl
4. Add butter & salt; mash by hand or break down with with electric beaters on slow until no lumps remain - don't overbeat; the potatoes will turn into glue 
5. Little by little, add warm milk & onions to potatoes, whisking by hand until just before they get sloppy (67 used 4/5 of the milk); you're looking for smooth, light and creamy mash; stir in the remaining spring onions to taste (67 used almost all of them) 
6. Serve immediately or refrigerate overnight in a heatproof bowl/baking dish
7. When reheating the champ, remove from fridge half an hour beforehand to allow to come to room temperature 
8. Reheating on the hob: place the bowl of champ on top of but not touching bring a deep saucepan of boiling water; cover with a lid or foil, reduce heat to medium high; every ten minutes, stir, bringing the warm champ at the bottom up to the top until potato is heated through; check seasoning; add more salt & pepper if needed
9. Turn heat to low; keep covered until ready to serve.  
10. Reheating in the oven: preheat the oven to 180c/350f; bake 20-30 mins; leave the champ uncovered for a crispy top 
11. Serve with extra butter 

Comments:
'The great thing about the Two-potato Champ was its simplicity. I love mash; the addition of sweet potato and the easy preparation made a lovely change to one of my favourite meals.'  Middle-aged political agent

Tips:

• For individual champ cakes, reduce the amount of liquid by 1/4, form into patties and shallow fry in oil until crispy
• To save fuel while baking the potatoes, use the oven for something else (granola, cake) 

More vegetarian on NavBar: Recipes II

Please leave a comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

CRISPY CRUNCHY FISH GOUGONS & CHIPS, Baked, not fried,

One of Britain's favourite meals - fish & chips - but with vasty reduced fat...

All the crispness and crunch of deep fried - but baked. And skinnier!

Anyone on a low-cholesterol diet, especially in the UK, will likely be hit with an occasional craving for fried food, particularly Fish'n Chips.  
   
It's the crispness and crunchiness of the batter that appeals and the hot, tender almost steamed fish stuffed inside. 

Fish and chips were almost a staple in England in the last century when industrial-scale North Sea fishing meant inexpensive fresh fish could be sent to all corners of the UK.    

The day's catch - hot and battered - was wrapped with a generous portion of   fat chips in newspaper cones and transported carefully and tenderly home, there to be scoffed happily with ketchup and tartare sauce.   

Whether in a sit-down restaurant or from a well-run local chippy, there really is nothing like good ol' Fish and Chips.  

Things have obviously changed.  For one thing fish'n chips is no longer an inexpensive meal.  But is is still very popular, especially on Fridays.  

A visit to your local chippy Friday lunchtime often involves a polite bunfight with the hoards of delivery bikes gathered outside.  And supermarkets now offer respectable cook-at-home breaded fish fillets or pre-packaged fish and chips.  

For the health and budget conscious, 67 developed a wonderfully crunchy, more-ish low-fat offering 

The fish 'n chips are oven-baked, not fried.  And though paler than deep-fried, this skinnier version has a satisfying crispy coating.   

67 cut the fish into 1.5inch/4cm gougons to speed up cooking time but fillets of fish will also do if the cooking time is extended.

They're served with PotatoWedges, Low-fat Dill Yoghurt Sauce and/or Spicy Low-Sugar Ketchup.  A simple salad or crudités of cucumber & carrot sticks will lift the healthy factor.  

If budget allows, fresh fish is obviously best* but defrosted frozen white fish from a reputable supermarket** is perfectly fine and cheaper.  

Cost: min £3.00
Feeds: 2-3 but easily multiplied

Ingredients:
    220gm/7.5oz fresh white fish OR frozen pollock/other white fish, defrosted overnight
   1/2 yoghurt-mayo (if you're in a rush & not worried about fat, plain mayo is ok)
   2 dashes tobasco
   1/2 tbsp Dijon mustard
   4 spring onions, whites only, finely chopped
   1 small garlic clove, grated or minced
   1/8 - 1/4 tsp salt
   1/4 tsp pepper
   10oz/300 gm homemade breadcrumbs (cheaper - blitz stale bread in a blender) OR panko 
   olive oil

Low-fat Dill-Yoghurt Sauce
1-1 each of strained 0-fat plain yoghurt and M&S Mustard Dill Sauce (£1)

Garnish
    fine matchsticks of raw cucumber
    baby tomatoes


Method:

SKINNIER PARTY SCOTCH EGGS; low-fat&preservative; make ahead

Please go to:

https://67goingon50.blogspot.com/2020/05/skinnier-scotch-eggs-wallet-friendly.html

PARTY COMFORTS: SKINNIER SAUSAGE ROLLS, lower-fat, budget friendly

Watch these disappear as soon as they're served...

Skinnier, Healthier Pigs in Blankets with Mustard-Maple Dip

'The best sausage rolls I've ever had!' Taster.

These skinnier, healthier made-from-scratch Sausage Rolls are low in fat & preservatives but incredibly tasty - and so easy to make.

They'd be perfect for a pot-luck party or buffet.  They can be made in advance, cut in small portions, and transported easily.  They taste just as good at room temperature as they are warmed up. 

To make the sausage rolls so healthy, the filling is made up of poultry, a single high-meat venison, boar or beef sausage and a bit of ham or pastrami.  The flaky pastry -- a one-bowl two-step wonder -- is high in cholesterol but is rolled thin to keep fat per portion to a minimum.  

The flavour of the meat and the texture of the pastry is so superb -- and satisfying -- small portions make just as big an impression as larger ones.   

The sausage filling can be made a day in advance but the pastry needs to be made on the day.  

Serve with Maple-Dijon dip.

Cost: £4 (2019) 
Makes: about 22x 1.5 inch/3 cm pigs in blankets; more for mini sausage-rolls

Ingred:
   
   Sausage: 
       7oz/200 gm minced turkey or chicken thigh
       1 3/4oz/50gm ham hock or sliced ham/pastrami, finely diced
       1 venison or wild boar sausage, casing discarded

       1 generous tsp wholegrain mustard
       1/2 tsp nutmeg
       1/2 tsp celery salt (opt)
       1/4 bunch chives or spring onions, finely chopped
       scant 3 tbsp warm water

   Pastry:

      7 oz/200 gm self raising flour
      1/4 tsp salt
      finely grated zest of lemon or orange (opt)
      at least 250 ml double cream

      1 egg yolk mixed with 1 tsp water (freeze whites for meringues)

  Dipping Sauce (It's quite hot) (opt)
       60% Dijon mustard
       40% Maple Syrup  

Method:

CHOCAHOLICS' SKINNIER LAYERED MARQUISE, no-bake

The perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier 

updated  2019; first post Feb 2016

Skinnier Double-chocolate Marquise, for health conscious chocoholics 
'...like a giant truffle!' '...very velvety and light' - Tasters

A double layer intensely rich chocolate dessert, this spectacular indulgence was inspired by the Royal Opera House Pastry department and the indomitable Michel Roux.  It's a treat for the serious chocolate lover - perfect when a show-stopper is required.  

Even better, it's not as unhealthy as it looks, it's no-bake and can be prepared well in advance! 

French in origin, a marquise is an intense velvety chocolate dessert rich in butter, sugar, eggs and cream.  

67 cut out the butter and eggs and lowered sugar, reducing cholesterol significantly.  Two boozy flavours complement each other (try 3 layers if you're adventurous!).  

It's richly darkly wonderful and oh-so-sophisticated.  There is a version for kids (below).  Whichever version you go for, small portions are sensible -- and healthier. 

If you prefer something cold in the heat of summer, it freezes well.  

Use the best chocolate you can (at least 70% cocoa*) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50 - less, depending on the chocolate (2019)
Serves: at least 8, double if slices are halved vertically (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms double cream
   200 gms plain 0-fat yoghurt, not strained, but with liquid poured off 

   2 tbsp brandy/white wine/grape juice   
   1 generous tbsp syrup from candied ginger
   2 tbsp finely chopped ginger from syrup

   2-3 tbsp framboise raspberry liqueur or white grape juice
   150 gms fresh, sweet raspberries 
  

Method:

DADS' FAVS: CHOCOLATE IRISH COFFEE CHEESECAKE, lower fat indulgence, kids opt, easy

Dads will adore this ravishing adult dessert and it's a little healthier than usual... 

Chocolate Irish Coffee Cheesecake

Sorry for this stock photo* but 67's decorative & photo skills were having a bad day. 

'My all time favourite!' 'Really liked this.' Tasters 

UPDATED 3/25/first posted 12/14 

67 has met very few chaps who didn't adore Irish Coffee with its punchy blend of whiskey and cream.  Add chocolate, as in this version specially created by 67, and it is even more delicious.  It will leave Irish Coffee lovers speechless with delight and disbelief.  

Delight because the combo of intense coffee, dark chocolate and a thick layer of rich blowsy cream is unbeatable.

Disbelief because it's skinnier - lower in fat and sugar.  Calories were reduced with 50% reduced-fat cream cheese (80% fat-reduced also works) and in some places whipping cream instead of double cream. 

Please note: 67 has yet not tested a dairy-free version of the cheesecake  but other recipes in the blog have performed well with dairy-free substitutes.   

The cheesecake, though healthier than most, is by no-means low calorie.  Or frugal.  But the 23cm/9inch cheesecake provides at least 12-15 portions.  (Portion control is one aspect of healthy eating even on an indulgence day.)

The cheesecake is a doddle to make; it's a no-bake solution for a busy cook.  Several steps are involved but all of them are simple.  

The recipe halves nicely; a kids' version is in Tips below. 

The recipe was inspired by Morrisons' staff canteens, which created easily-assembled recipes for canteen cooks -- but they weren't lucky enough to get anything like this!  

Serves: up to 15

Cost: £9.00'ish (recipe halves nicely) 3/2025 

Ingred: 

13-15 plain or chocolate coated digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or coarsely whizzed in a food processor, until gravelly; the mix should be nice and crunchy but without big chunks of cookie 

90 g unsalted dairy or plant butter, melted

300gm/10.5oz 50% (or 80%) reduced-fat cream cheese, dairy or plant, at room temperature

1 pint/600ml dairy or plant double cream 

100g/3.5 oz regular or dairy-free, 70% cocoa dark baking chocolate (67 uses M&S)

2-3 tablespoons expresso coffee powder mixed with 2 tbsp boiling water

3-4 tbsp whisky or brandy 

Topping:

approx 150 gms dairy or plant whipping cream

1 tbsp icing sugar 

1 tsp vanilla extract (opt)

50 gm cocoa powder, or 70% chocolate, chilled and grated or peeled

Method:

HEALTHY BBQ STARTER: COUNTRY TERRINE, low-fat/cholesterol indulgence

Marvellous more-ish Country Terinne, thrillingly chunky but good for you...

first post 2019; updated 2024

Lower-fat Chunky Country Terrine with challah bun and picallili
'Mmm; Mmm! ' 'Love the pistachios (not seen in photo) and hint of orange' 'The gherkins were inspired' (Tasters) 

67 loves a good country terrine: coarse textured, studded with nuts and chunky with strips of chicken or ham.  They are perfect for nibbling on at a gathering before the main course arrives. 

(A no-pork version with duck and spiced meats is currently underway.)

Normal terrines have been off the 67 menu for some time, due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon.

But this recipe, adapted from the Hairy Bikers, has judicious substitutions which produce a show-stopping terrine that's surprisingly low in fat and cholesterol. 

Chicken replaced pork shoulder; pork cheeks (very cheap) and pork fillet (not so cheap) were substituted for pork belly; back bacon shorn of fat replaced streaky bacon. Smoked ham hock cooked till meltingly tender (or thick slices of ham)  was incorporated into the terrine to add flavour.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine is a financial indulgence.  The cost is probably around £20 or more but it will feed many if the terrine is sliced thickly and served in fingers.  A similar shop-bought terrine would cost a great deal more.  

A budget-friendly option is available; as is a version for those not worried about cholesterol.

Given the amount of alcohol involved, terrines & pates are said to last up to a month but 67 wouldn't chance it more than 3-4 days.    

This isn't an easy-peasy recipe; it takes a fair few steps and some time to prepare but a fair is resting time.  Prep should start a day before serving.  The method is - apart from hand mincing some of the meat - straight forward.  The result is worth it!  

If a simpler method and a smoother pate is preferred, don't bother with mincing by hand; use a food processor for the meat base but keep the strips of chicken, ham & gherkins/pickles & pistachios whole.  


Cost: £20'ish (june 23)
Feeds: a crowd

Recipe:
    10 1/2oz/300gm boneless chicken thighs 
    3 1/2 oz pork cheek + 7oz/200 gm pork fillet
     OR
    10 1/2oz/300gm pork fillet
    8oz/225gm chicken liver (pref organic/from a trusted independent butcher)
    100 gms back bacon, fat removed

    zest of 2 oranges
    juice of 1 orange
    6 tbsp brandy or purple grape juice
    1-2 cloves garlic minced (67 used 2)
   3-4 spring onions, whites only, finely minced 
   1 tsp dried thyme
   1 tsp salt
   1 tsp coarse pepper    

   1/4 tsp allspice (opt)
    pinch nutmeg (opt)
    pinch cloves (opt)
    bay leaf (opt)

    2tbsp Worcestershire sauce 
   
   6oz/170gm raw chicken breast, in narrow strips
   whole gherkns/narrow spears of dill pickle OR/AND generous handful of pistachios (rubbed lightly to remove salt) 
    8oz/250gm smoked ham hock, cooked till tender or 1-2 thick slices of ham
  
 Equipment:

1. Loaf tin 11 x 21 cm with a depth of 5 1/2 cm/4 1/2 x8 1/2 inches with a depth of 2 1/2 inches OR equiv
2. Roasting tin just big enough to hold the loaf tin

Method:

VEGETARIAN PICNIC: LOWER FAT & SALT SPANOKOPITA, healthier indulgence

A lower-fat & salt but fabulously tasty version of an unforgettable Greek favourite...

Cyllinders of low-fat, low-salt crunchy Spanokopita (spinach & feta pie)
'...really moist; loved the mushrooms' '...so tasty; wouldn't believe it was skinny.'  

2/6/16

Visitors to Greece who first experience Spanokopita -- the crisp, crackling spinach, feta and egg pie -- are usually blown away.  Memories linger long.  And despite the fact that food on holiday never tastes as good at home, spanokopita recipes abound in places as defiantly unlike sunny Greece as the UK and eastern North America.   

For the health-conscious, including vegetarians, there are obstacles.  One is the pastry - paper thin filo sheets usually melded together with lashings of melted butter.  Feta, too, which produces the bold, tangy taste, is - whether from sheep's or goat's milk - high in saturated fat and salt. 

67's popular recipe* has all the characteristics and flavour of the original but is surprisingly lower-in-fat and lower-in-salt.  Some people prefer it to the original.  

It includes mushrooms and cottage cheese.  The cottage cheese replaces some of the high-salt feta, and the mushrooms interrupt the one note texture of the filling -- in a good way.  

As with all spanakopitas, there is a bit of work involved but the filling can be made a day ahead of time.   Note that some supermarket filo pastries need defrosting overnight before it can be used. 

The photo shows a spanakopita for a picnic.  2 fat sliceable cylinders were packed into a stiff-sided container with serviettes protecting each layer and sliced on site. 

At home, an 8x11 inch; 20x28cm rectangular version with 3 layers of filo below the filling and 3 above would work well.  Scrunch the overhang onto the edges. 

The recipe also makes several individual trianglular spanakopita if you have the patience for all the slicing and folding involved.  67 has concluded that the pastry-filling ratio is better in a large spanakopita than in smaller ones.

This recipe is not particularly budget friendly (there are more frugal versions on the net) but the taste of fresh spinach really is worth it.  If frugality is your theme, frozen spinach is much cheaper.  

Cost: £7-8, less with frozen spinach
Serves: 6-8 as a main course; 15 or more as a picnic parcel

Ingred:
   113gm/4 oz mushrooms, in 1/2 inch/1 cm dice    
    olive oil (67 used Greek but any Mediterranean will do)
    2 large white or 3 red onions in med dice
    2 med to fat cloves garlic, minced  
    500 gms/8oz spinach (two large bags), washed & drained; remove grotty leaves & stems (make this a family task)  
    2 generous tablespoons chopped parsley
    1 tablespoon chopped fresh dill or 1 tsp dried dill (opt)
    1/8 tsp nutmeg, fresh if you have it
    pepper & salt
    
    150gms/5.3oz feta cheese, crumbled
    100gms/3.5oz cottage cheese
      20 gms grated fresh parmesan (opt)
    2 large eggs, beaten

    1 packet 6 filo pastry sheets for 2 fat cylinders OR 2 packets for 4 cigar shaped cylinders

     1/3 to 1/2 mug olive oil OR 67's fav, groundnut oil, either mixed with melted butter 

     1/4-1/2 mug fresh breadcrumbs
    
Method: