Tuna and Egg Briks

What you need

Ingredients

Measured for 4 servings.

• 30 mlOlive Oil
• 8 pcs (approx. 120 g)Spring Onions
• 200 gSpinach
• 4 pcs (approx. 400 g)Filo Pastry
• 400 gTuna
• 2 pcs (approx. 110 g)Eggs
• 1 gHotsauce
• 480 gTomatoes
• 0.25 pcs (approx. 25 g)Cucumber
• 15 mlLemon Juice
• 60 gApricot Jam

Make it

Method

1. 01

   Weigh and prepare all ingredients for Tuna and Egg Briks: 30 ml Olive Oil, 8 pcs (approx. 120 g) Spring Onions, 200 g Spinach, 4 pcs (approx. 400 g) Filo Pastry, 400 g Tuna, 2 pcs (approx. 110 g) Eggs, 1 g Hotsauce, 480 g Tomatoes, 0.25 pcs (approx. 25 g) Cucumber, 15 ml Lemon Juice, 60 g Apricot Jam. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Spinach with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   Cook fish or prawns until opaque; aim for 63°C at the thickest point.

5. 05

   Divide Tuna and Egg Briks into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.