Tuna and Egg Briks

Instructions

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.

2- 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- Tip the mixture into a sieve or colander and leave to drain and cool.

4- Using a saucer as a guide, cut out 24 rounds about 12.

5- 5 cm (5 in) in diameter from the filo pastry, cutting 6 rounds from each sheet.

6- Stack the filo rounds in a pile, then cover with cling film to prevent them from drying out.

7- When the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl.

8- Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste.

9- Mix well.

10- Preheat the oven to 200°C (400°F, gas mark 6).

11- Take one filo round and very lightly brush with some of the remaining oil.

12- Top with a second round and brush with a little oil, then place a third round on top and brush with oil.

13- Place a heaped tbsp of the filling in the middle of the round, then fold the pastry over to make a half-moon shape.

14- Fold in the edges, twisting them to seal, and place on a non-stick baking sheet.

15- Repeat with the remaining pastry and filling to make 8 briks in all.

16- Lightly brush the briks with the remaining oil.

17- Bake for 12–15 minutes or until the pastry is crisp and golden brown.

18- Meanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with the lemon juice and seasoning to taste.

19- Serve the briks hot with this salad and the chutney.