Tuna and Egg Briks

Ingredients

• 2 tbs olive oil
• 8 green onions
• 200 g fresh spinach
• 4 filo pastry sheets
• 1 can canned tuna in oil, drained
• 2 eggs
• ½ tsp hot sauce
• 4 tomatoes
• ¼ cucumber
• 1 tbs lemon juice
• 4 tbs apricot jam (optional)
• 1 pinch salt
• 1 pinch black pepper

Steps

1. Heat 2 tsp olive oil in a saucepan, cook green onions for 3 minutes until soft. Add spinach, cover, and cook for 2-3 minutes until wilted. Drain well and cool.
2. Cut 12.5 cm (5 in) rounds from filo pastry sheets (6 per sheet, 24 total). Stack and cover to prevent drying.
3. Once spinach is cool, squeeze out excess liquid. In a bowl, combine spinach, drained tuna, eggs, hot sauce, salt, and pepper. Mix well.
4. Preheat oven to 200°C (400°F). Lightly brush one filo round with oil, top with a second, brush with oil, then add a third and brush with oil.
5. Place a heaped tablespoon of filling in the center of the layered filo. Fold into a half-moon, seal the edges by twisting, and place on a baking sheet. Repeat for 8 briks.
6. Lightly brush briks with remaining oil and bake for 12-15 minutes, or until crisp and golden brown.
7. While briks bake, combine chopped tomatoes and cucumber in a bowl. Sprinkle with lemon juice, salt, and pepper.
8. Serve hot briks with the fresh tomato and cucumber salad, and apricot jam if desired.