Tunisian · seafood

Tuna and Egg Briks

Name: Tuna and Egg Briks
Yield: 4 servings
Cuisine: Tunisian
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil2 tbsp
Spring Onions8
Spinach200 g
Filo Pastry4
Tuna1 can
Eggs2
Hotsauce
Tomatoes4
Cucumber¼
Lemon Juice1 tbsp
Apricot Jam4 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

7 steps · 0 min

1
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. 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. Tip the mixture into a sieve or colander and leave to drain and cool.
2
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. Stack the filo rounds in a pile, then cover with cling film to prevent them from drying out.
3
When the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl. Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste. Mix well.

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