Tuna and Egg Briks

Steps

1. 1
   Step 1:

   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.

   3 min
2. 2
   Step 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.

   2–3 min
3. 3
   Step 3:

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

4. 4
   Step 4:

   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.

5. 5
   Step 5:

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

6. 6
   Step 6:

   When the spinach mixture is cool, squeeze out as much excess liquid as possible and transfer it to a bowl.

7. 7
   Step 7:

   Add the tuna, eggs, hot pepper sauce, salt, and pepper to taste. Mix well.

8. 8
   Step 8:

   Preheat the oven to 200°C (400°F, gas mark 6).

9. 9
   Step 9:

   Take one filo round and very lightly brush it with some of the remaining oil. Top with a second round and brush with a little oil, then place a third round on top and brush with oil.

10. 10
    Step 10:

    Place a heaped tbsp of the filling in the middle of the round, then fold the pastry over to make a half-moon shape. Fold in the edges, twisting them to seal, and place on a non-stick baking sheet.

11. 11
    Step 11:

    Repeat with the remaining pastry and filling to make 8 briks in all.

12. 12
    Step 12:

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

    12–15 min
13. 13
    Step 13:

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

14. 14
    Step 14:

    Serve the briks hot with the salad and the apricot jam.