Tuna and Egg Briks

Seafood · Tunisian classic.

Ingredients

• 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

Method

1. Heat the pan — Heat 2 tsp of the oil in a large saucepan and cook the spring onions over a low heat for 3 minutes or until beginning to soften.
2. Stir — 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.
3. Mix together — Tip the mixture into a sieve or colander and leave to drain and cool.
4. Continue cooking — 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. Cover and cook — Stack the filo rounds in a pile, then cover with cling film to prevent them from drying out.
6. Mix together — When the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl.
7. Mix together — Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste. Mix well.
8. Preheat the oven — Preheat the oven to 200°C (400°F, gas mark 6).
9. Continue cooking — Take one filo round and very lightly brush with some of the remaining oil.
10. Continue cooking — Top with a second round and brush with a little oil, then place a third round on top and brush with oil.
11. Continue cooking — Place a heaped tbsp of the filling in the middle of the round, then fold the pastry over to make a half-moon shape.
12. Continue cooking — Fold in the edges, twisting them to seal, and place on a non-stick baking sheet.

More Tunisia recipes

• Cashew Ghoriba Biscuits
• Chakchouka
• Kafteji
• Keleya Zaara
• Leblebi Soup
• Tunisian Lamb Soup