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 thin sheets (about 100 g)Filo Pastry
• 1 can, 145 g drainedCanned Tuna in Water
• 2 pcs (approx. 110 g)Eggs
• 1 gHotsauce
• 480 gTomatoes
• 0.25 pcs (approx. 75 g)Cucumber
• 15 mlLemon Juice
• 60 gApricot Jam

Make it

Method

1. 01

   Preheat the oven to 200°C (180°C fan). Heat about 10 ml of the measured 30 ml olive oil in a pan; soften eight sliced spring onions (120 g) for about 3 minutes. Add 200 g spinach, cover and cook 2–3 minutes until wilted. Drain, cool enough to handle and squeeze out liquid so the filo stays crisp. Mix with one can of water-packed tuna, drained to 145 g, two beaten eggs (110 g) and 1 g hot sauce.

2. 02

   Lay out four thin filo sheets weighing about 100 g altogether. Using a 12–13 cm saucer, cut six rounds from each sheet for 24 rounds total; cover the unused rounds with a barely damp cloth. For each of eight briks, stack three rounds, lightly brushing between them with some of the remaining 20 ml olive oil. Put one-eighth of the filling in the center, fold into a half-moon and pinch or twist the edges closed. Arrange on a lined tray and brush the tops with the last measured oil; do not add more oil.

3. 03

   Bake 12–15 minutes until the pastry is crisp and golden and the egg filling is fully set (71°C if checked with a thermometer). While they bake, dice 480 g tomatoes and a quarter cucumber weighing about 75 g; toss with 15 ml lemon juice. Serve two briks and one quarter of the salad per person, with 15 g apricot jam on the side. The jam is included in the per-serving nutrition; it is a sweet condiment, not part of the filling.