Interstitial Cystitis Friendly Spanakopita (Spinach Phyllo Triangles)

Total time1 hr 5 min

Prep time40 min

Cook time25 min

Interstitial Cystitis Friendly Spanakopita (Spinach Phyllo Triangles)

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Ingredients

12 servings

For the filling

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
Chef's tip
Use only the green tops, thinly sliced, in the same measured amount. If the onion is cooked, add the greens in the last 1-2 minutes; if raw, use them as written. They'll be milder and less sweet than onion.
3 scallions, thinly sliced (white and green parts)
Ingredient note
Interstitial cystitis flags onions and the allium family as common bladder irritants, especially raw, but scallions are milder and are used cooked or in small amounts here, so they are likely tolerated by many with interstitial cystitis. If you prefer to always avoid scallions, please tap it and change its rating to Red.
3 garlic cloves, minced
20 oz frozen chopped spinach, thawed and squeezed very dry
8 oz feta cheese, crumbled
2 large eggs, lightly beaten
¼ cup fresh dill, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
¼ tsp ground nutmeg
Ingredient note
Nutmeg can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
½ tsp black pepper
Ingredient note
Black pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
salt to taste

For assembly

1 package (16 oz) frozen phyllo dough, thawed overnight in the refrigerator
½ cup unsalted butter, melted

Instructions

1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the scallions and garlic and cook, stirring, until fragrant, about 1 minute. Transfer the mixture to a large mixing bowl and let cool for 5 minutes.

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