Tuna and Egg Briks
Seafood
Seafood
4 servings
287 cal/serving
Instructions
1
Step 1
Cook spring onions in oil over low heat until beginning to soften
Olive OilSpring Onions
2
Step 2
Add spinach, cover and cook until tender and wilted, then drain and cool in a sieve
Spinach
3
Step 3
Cut 24 rounds from the filo pastry using a saucer as a guide, stack and cover to prevent drying
Filo Pastry
4
Step 4
Squeeze excess liquid from the cooled spinach mixture, transfer to a bowl and add tuna, eggs and hot sauce, then mix well
TunaEggsHotsauce
5
Step 5
Preheat the oven to 400°F.
6
Step 6
Layer three filo rounds, brushing each lightly with oil between layers
Filo PastryOlive Oil
7
Step 7
Place a heaped tablespoon of filling on the layered rounds, fold into a half-moon, twist and seal the edges, and transfer to a baking sheet; repeat to make eight briks
Filo Pastry
8
Step 8
Brush the briks lightly with the remaining oil and bake until crisp and golden
Olive Oil
9
Step 9
Combine chopped tomatoes and cucumber, sprinkle with lemon juice and season, and serve with apricot jam alongside the hot briks
TomatoesCucumberLemon JuiceApricot Jam