Tuna and Egg Briks

Method11 steps

1. 1

   Step 1: Heat two teaspoons of the measured olive oil (2 tbsp) in a large saucepan, keeping the remaining four teaspoons for brushing filo. Cook all the chopped spring onions (8) over low heat for three minutes until beginning to soften. Add all the spinach (200 g), cover tightly and cook for another two to three minutes until tender and wilted, stirring once or twice.

   Soften spring onions then wilt spinach · 6 minUses 2 tbsp olive oil total: 2 tsp for vegetables, remaining 4 tsp for filo layers and tops · 8 spring onions, chopped · 200 g spinach

2. 2

   Step 2: Tip all the cooked spring-onion and spinach mixture into a sieve or colander. Let it drain and cool before combining it with the eggs.

   Uses All the cooked vegetable mixture

3. 3

   Step 3: Using a saucer as a guide, cut six rounds about 12.5 cm across from each of the four large filo sheets, making twenty-four rounds total. Stack the rounds and keep covered with cling film so they do not dry out.

   Uses 4 large sheets filo pastry, each large enough for six 12.5 cm rounds

4. 4

   Step 4: When the cooked vegetables are cool, squeeze out as much liquid as possible and transfer them to a bowl. Drain the can of tuna (1 can) and add it, both eggs (2), the dash of hot pepper sauce and filling salt and pepper to taste.

   Uses All the cooled vegetables · 1 can tuna, drained; can size unspecified · 2 eggs for filling · A dash hot pepper sauce for filling · Salt for filling, to taste · Black pepper for filling, to taste

5. 5

   Step 5: Mix the filling thoroughly so the tuna, eggs and cooked vegetables are evenly combined.

   Uses All the filling mixture

6. 6

   Step 6: Preheat the oven to 200°C,400°F,gas 6. Take one of the covered filo rounds and very lightly brush it with a little of the remaining olive oil.

   Uses One of the twenty-four rounds · A little of the remaining 4 tsp olive oil for the first filo round

7. 7

   Step 7: Put a second filo round on the brushed first round and lightly brush it with oil. Add a third round and lightly brush it too, making one stack of three layers.

   Uses The brushed first round · Two further rounds for the first parcel · A little more of the remaining brushing oil for the next two rounds

8. 8

   Step 8: Put a heaped tablespoon of the filling in the middle of the three-layer round. Fold the pastry over into a half-moon, fold and twist the edges to seal, and place this first brik on a non-stick baking sheet.

   Uses The first three-layer stack · One heaped tablespoon of the prepared filling

9. 9

   Step 9: Repeat the light brushing, three-round layering, filling and sealing with the remaining twenty-one filo rounds and remaining filling to make seven more briks. Arrange all eight filled parcels on the baking sheet.

   Uses The first assembled brik · The remaining twenty-one rounds for seven more briks · The remaining filling for seven further briks · Part of the same remaining brushing oil for the seven further parcels

10. 10

    Step 10: Lightly brush the eight assembled briks with the remaining oil from the original measured total. Bake in the preheated oven for twelve to fifteen minutes, continuing until the pastry is crisp and golden and the egg filling is fully set and cooked through to 74°C.

    Bake eight briks until crisp and filling set · 15 minUses All eight assembled briks · Any remaining oil from the original 2 tbsp total for brushing the tops

11. 11

    Step 11: Combine all four chopped tomatoes and the chopped quarter cucumber in a bowl. Sprinkle over the measured tablespoon lemon juice (1 tbsp) and season with the separate salad salt and pepper to taste. Serve the eight hot cooked briks with the salad and the measured apricot jam (4 tbsp) on the side.

    Uses All eight cooked briks · 4 tomatoes, chopped for salad · ¼ cucumber, chopped for salad · 1 tbsp lemon juice for salad · Salt for salad, to taste · Black pepper for salad, to taste · 4 tbsp apricot jam to serve