Tuna and Egg Briks
Crisp filo parcels filled with a savory mixture of spinach, tuna and egg, served with a fresh tomato-cucumber salad and a sweet apricot chutney — bright, crunchy and satisfying.
Servings
4
Difficulty
Easy
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Ingredients
main
- tbsp olive oil
- 8 pcs spring onions
- 200 g spinach
- 4 pcs filo pastry sheets
- 1 can tuna (canned)
- 2 pcs eggs
- hot sauce
- 4 pcs tomatoes (chopped)
- 0.25 pcs cucumber
- 1 tbsp lemon juice
- 4 tbsp apricot jam
Directions
- 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 and cook 2–3 minutes until wilted, stirring occasionally.
- Drain the spinach mixture in a sieve and leave to cool, then squeeze out excess liquid and transfer to a bowl.
- Add the tuna, eggs, hot sauce and salt and pepper to the spinach and mix well.
- Preheat oven to 200°C (400°F, gas mark 6).
- Using a saucer as guide, cut 24 rounds (about 12.5 cm) from the filo, stacking and covering them to prevent drying.
- Take three filo rounds, brushing lightly with oil between layers.
- Place a heaped tbsp of filling in the center, fold into a half-moon, fold and twist edges to seal and place on a baking sheet; repeat to make 8 briks.
- Lightly brush briks with remaining oil and bake 12–15 minutes until crisp and golden.
- Combine chopped tomatoes and cucumber, sprinkle with lemon juice and seasoning; serve briks hot with the salad and apricot jam as chutney.