Tunisian · seafood

Tuna and Egg Briks

Name: Tuna and Egg Briks
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil2 tbsp
Spring Onions8
Spinach200 g
Filo Pastry4
Tuna1 can
Eggs2
Hotsauce
Tomatoes4
Cucumber¼
Lemon Juice1 tbsp
Apricot Jam4 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 0 min

1
Heat 2 tsp of the 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 or until tender and wilted, stirring once or twice. Tip the mixture into a sieve or colander and leave to drain and cool.
2
Using a saucer as a guide, cut out 24 rounds about 12.5 cm (5 in) in diameter from the filo pastry, cutting 6 rounds from each sheet. Stack the filo rounds in a pile, then cover with cling film to prevent them from drying out.
3
When the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl. Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste. Mix well.

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