Special Tuna and Egg Briks

What does it include?

Ingredients

• 30 ml olive oil
• 8 chives
• 200 g spinach
• 4 Filo puff pastry
• 1 can of tuna
• 2 eggs
• Spicy sauce
• 4 chopped tomatoes
• 1/4 cucumber
• 15 ml lemon juice
• 60 ml apricot jam

How to prepare it step by step?

Preparation

1. Heat 2 teaspoons of oil in a large saucepan and cook the scallions over low heat for 3 minutes or until they begin to soften. Add the spinach, cover with a tight-fitting lid, and cook for 2 to 3 minutes more or until tender and wilted, stirring once or twice.
2. Pour the mixture into a colander or colander and let it drain and cool. Using a saucer as a guide, cut 24 rounds about 5 inches (12.5 cm) in diameter from the phyllo dough, cutting 6 rounds from each sheet. Stack the filo slices and then cover them with plastic wrap to prevent them from drying out.
3. When the spinach mixture is cool, squeeze out as much excess liquid as possible and transfer to a bowl. Add the tuna, eggs, hot sauce, and salt and pepper to taste. Mix well.
4. Preheat the oven to 200°C (400°F, gas mark 6). Take a round of filo and brush very lightly with a little of the remaining oil. Top with a second round and brush with a little oil, then place a third round on top and brush with oil.
5. Place a heaping tablespoon of the filling in the middle of the round, then fold the dough to form a half-moon. Crimp the edges, turning to seal, and place on a nonstick baking sheet. Repeat with the rest of the dough and filling to make 8 cartons in total.
6. Lightly brush the cartons with the remaining oil. Bake for 12 to 15 minutes or until the crust is crisp and golden.
7. Meanwhile, combine the tomatoes and cucumber in a bowl. Sprinkle with lemon juice and season to taste. Serve the cartons hot with this salad and chutney.