Tuna and Egg Briks
Crispy filo pastry parcels filled with tuna, egg, spinach, and a dash of hot sauce, baked until golden. Served hot alongside a fresh tomato and cucumber salad with apricot chutney.
Ingredients
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Tuna⚖ 400 g 2 pcs
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Olive Oil⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
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Apricot Jam⚖ 65.1 g 💧 59.2 ml 🥄 4 tbsp
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Eggs⚖ 100 g 🥚 2 pcs
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Tomatoes⚖ 480 g 🍅 4 pcs
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Spinach⚖ 200 g 20 pcs
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Cucumber⚖ 300 g 1 pcs
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Spring Onions⚖ 120 g 🧅 8 pcs
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Lemon Juice⚖ 14.8 g 💧 14.8 ml 🥄 1 tbsp
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Hotsauce⚖ 5 g 💧 5 ml 🥄 1 tsp
Also in this recipe
- Filo Pastry 4
Total nutrition
1194 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 2 tsp of olive 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 until tender and wilted, stirring once or twice. Tip the mixture into a sieve or colander and leave to drain and cool completely.
- Using a saucer as a guide, cut out 24 rounds approximately 12.5 cm in diameter from the filo pastry, cutting 6 rounds from each sheet. Stack the rounds in a pile and cover with cling film to prevent them from drying out.
- Once the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl. Add the tuna, eggs, a dash of hot sauce, and salt and pepper to taste. Mix well.
- Preheat the oven to 200°C. Take one filo round and very lightly brush it with some of the remaining olive oil. Top with a second round and brush with a little oil, then place a third round on top and brush again with oil.
- Place a heaped tablespoon of filling in the centre of the layered round, then fold the pastry over to form a half-moon shape. Fold in the edges, twisting them to seal, and place on a non-stick baking sheet. Repeat with the remaining pastry and filling to make 8 briks in total.
- Lightly brush the briks with the remaining oil and bake for 12–15 minutes, until the pastry is crisp and golden brown.
- Meanwhile, combine the chopped tomatoes and cucumber in a bowl and sprinkle with 15 ml of lemon juice and seasoning to taste. Serve the briks hot alongside the salad and apricot jam as a chutney.
Source:
TheMealDB
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