Tuna and Egg Briks

Ingredients

• 2 tbspolive oil
• 8spring onions
• 200 gspinach
• 4filo pastry, sheets
• 1 cantuna, drained
• 2eggs, beaten
• hot sauce, to taste (dash)
• 4tomatoes, chopped, for salad
• 1/4cucumber, for salad
• 1 tbsplemon juice
• 4 tbspapricot jam, to serve as chutney

Method

1. 1

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

2. 2

   Tip the spinach mixture into a sieve or colander and leave to drain and cool completely.

3. 3

   Using a saucer as a guide, cut out 24 rounds about 12.5 cm in diameter from the filo pastry, cutting 6 rounds from each sheet. Stack the filo rounds and cover with cling film to prevent them drying out.

4. 4

   Preheat the oven to 200°C/400°F/Gas 6. Once the spinach is cool, squeeze out as much excess liquid as possible, then transfer to a bowl. Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste. Mix well.

5. 5

   Take one filo round and very lightly brush with oil. Top with a second round and brush with oil, then place a third round on top and brush with oil. Place a heaped tablespoon of filling in the middle, then fold the pastry over to make a half-moon shape. Fold in the edges, twisting to seal, and place on a non-stick baking sheet. Repeat to make 8 briks in total.

6. 6

   Lightly brush the briks with the remaining oil. Bake for 12–15 minutes, or until the pastry is crisp and golden brown.

7. 7

   Meanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with lemon juice and seasoning. Serve the briks hot with the salad and apricot jam chutney.