Tuna and Egg Briks

Cook

1. 🥄Heat 2 tsp of the oil in a large saucepan and cook the spring onions over a low heat for 3 minutes or until beginning to soften.
2. 🔥Add the spinach, cover with a tight-fitting lid and cook for a further 2–3 minutes or until tender and wilted, stirring once or twice.

Prepare

1. 🔥Tip the mixture into a sieve or colander and leave to drain and cool.
2. 🧂Using a saucer as a guide, cut out 24 rounds about 12.5 cm (5 in) in diameter from the filo pastry, cutting 6 rounds from each sheet.

Steps

1. 🧂Stack the filo rounds in a pile, then cover with cling film to prevent them from drying out.

Prepare

1. 🍳When the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl.

Steps

1. 🫇Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste.

Prepare

1. 🍽️Mix well.
2. 🌿Preheat the oven to 200°C (400°F, gas mark 6).

Steps

1. 🌿Take one filo round and very lightly brush with some of the remaining oil.
2. ✨Top with a second round and brush with a little oil, then place a third round on top and brush with oil.
3. 🥄Place a heaped tbsp of the filling in the middle of the round, then fold the pastry over to make a half-moon shape.
4. 🔥Fold in the edges, twisting them to seal, and place on a non-stick baking sheet.
5. 🧂Repeat with the remaining pastry and filling to make 8 briks in all.
6. 🍳Lightly brush the briks with the remaining oil.

Cook

1. ✨Bake for 12–15 minutes or until the pastry is crisp and golden brown.

Prepare

1. 🥄Meanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with the lemon juice and seasoning to taste.

Serve

1. 🔥Serve the briks hot with this salad and the chutney.