Tuna and egg briks — crisp Tunisian filo parcels filled with tuna, spinach, spring onion and egg, baked golden. Served with a fresh tomato-cucumber salad and chutney. A flavourful starter.
- 2 tbs Olive Oil
- 8 Spring Onions
- 200g Spinach
- 4 Filo Pastry
- 1 can Tuna
- 2 Eggs
- Dash Hotsauce
- 4 Chopped Tomatoes
- 1/4 Cucumber
- 1 tbs Lemon Juice
- 4 tbs Apricot Jam
Video
Preparation
- Heat 2 tsp of the oil in a large saucepan and cook the spring onions over low heat for 3 minutes, or 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. Tip into a sieve or colander and leave to drain and cool.
- Using a saucer as a guide, cut out 24 rounds about 12.5cm (5 in) in diameter from the filo, cutting 6 from each sheet. Stack in a pile and cover with cling film to prevent drying out.
- When the spinach mixture is cool, squeeze out as much liquid as possible, then transfer to a bowl. Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste, and mix well.
- Preheat the oven to 200°C (400°F, gas mark 6). Take one filo round and lightly brush with some of the remaining oil, top with a second round and brush with oil, then a third and brush again.
- Place a heaped tbsp of filling in the middle, fold the pastry over into a half-moon, fold in the edges and twist to seal, and place on a non-stick baking sheet. Repeat with the remaining pastry and filling to make 8 briks.
- Lightly brush the briks with the remaining oil and bake for 12–15 minutes, or until crisp and golden brown.
- Meanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with the lemon juice and seasoning. Serve the briks hot with this salad and the apricot chutney.
