TunisianMain course
Tuna and Egg Briks
These Tunisian briks are thin filo pastry pockets, each one holding a mix of tuna, egg, and wilted spinach. The filling comes together fast, and the pastry gets crisp and golden in the oven in about fifteen minutes. They're usually served warm, often with a simple tomato and cucumber salad, and a dollop of apricot jam offers a nice sweet counterpoint.
41 minServes 4
Method
7 steps · 41 min total
- 01
Sauté Spring Onions and Spinach
Warm 2 teaspoons of olive oil in a large saucepan over low heat. Add the spring onions and cook them for about 3 minutes, until they just begin to soften. Stir in the spinach, then cover the pan with a tight-fitting lid and let it cook for another 2–3 minutes, or until the spinach is tender and completely wilted; stir it once or twice to ensure even cooking. Transfer the mixture to a sieve or colander to drain any excess liquid and cool completely. - 02
Cut Filo Rounds
