Name: Tuna and Egg Briks
Prep time: 29 min
Cook time: 15 min
Total time: 41 min
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

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Tuna and Egg Briks Recipe — Recipes Zone

Method

7 steps · 41 min

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
Use a saucer as a template to cut out 24 rounds, each about 12 1/2 cm (5 inches) in diameter, from the filo pastry sheets—you should get 6 rounds from each sheet. Stack them up and cover them with plastic wrap to keep them from drying out as you work.
03
Combine Filling Ingredients
Once the spinach mixture has cooled, squeeze out as much liquid as you possibly can. Transfer it to a bowl, then flake in the tuna, add the eggs and hot pepper sauce, and season with salt and pepper. Stir everything together until it's well combined.
04
Layer Filo Pastry
Preheat your oven to 200°C (400°F, gas mark 6). Take one filo round and brush it very lightly with some of the remaining olive oil. Place a second round directly on top, brush with a little more oil, then add a third round and brush it again.
05
Fill and Fold Briks
Spoon a heaped tablespoon of the filling into the center of the layered filo rounds. Fold the pastry over to create a half-moon shape, then fold in the edges, twisting them gently to seal the brik. Place the shaped brik on a non-stick baking sheet and repeat with the remaining pastry and filling to make 8 briks in total.
06
Bake Briks
Lightly brush the tops of the briks with any remaining olive oil. Bake for 12–15 minutes, until the pastry is crisp and deeply golden brown.
07
Prepare Salad and Serve
While the briks bake, combine the chopped tomatoes and cucumber in a bowl. Sprinkle with the lemon juice and season to taste. Serve the hot briks alongside this fresh salad and the apricot jam.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	307kcal	15%
Fat	11.1g	16%
Carbohydrate	36.7g	14%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Fish

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Tuna and Egg Briks Recipe

About this recipe

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Method

Sauté Spring Onions and Spinach

Cut Filo Rounds

Combine Filling Ingredients

Layer Filo Pastry

Fill and Fold Briks

Bake Briks

Prepare Salad and Serve

Nutrition

Allergens

Reviews

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