Tunisian tuna and egg briks

    45 min

    These dainty pastry parcels are traditionally made with a special pastry called malsouka and deep-fried, but baked filo pastry gives very good results and is much lower in fat. With a tomato and cucumber salad, and some fruit chutney alongside, they make a really delicious lunch.

    6 people made this

    Serves: 4 

    • 2½ tbsp extra virgin olive oil
    • 8 spring onions, thinly sliced
    • 200 g (7 oz) baby spinach leaves, roughly torn
    • 4 sheets filo pastry, 30 x 50 cm (12 x 20 in) each, about 120 g (4¼ oz) in total
    • 1 can tuna in spring water, about 200 g, drained and flaked
    • 2 eggs, hard-boiled and finely chopped
    • dash of hot pepper sauce
    • salt and pepper
    • To serve
    • 4 ripe tomatoes, chopped
    • ½ cucumber, chopped
    • 1 tbsp lemon juice
    • 4 tbsp mango or apricot chutney

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    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.
    4. Preheat the oven to 200°C (400°F, gas mark 6). Take one filo round and very lightly brush with some 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 heaped tbsp of the filling in the middle of the round, then fold the pastry over to make 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 all.
    6. Lightly brush the briks with the remaining oil. Bake for 12–15 minutes or until the pastry is crisp and golden brown.
    7. Meanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with the lemon juice and seasoning to taste. Serve the briks hot with this salad and the chutney.

    Plus point

    Using tuna canned in spring water, rather than in oil, helps to keep the fat content of the dish healthily low.

    Some more ideas

    Serve with plain low-fat yogurt rather than fruit chutney. * For Turkish boreks with feta and tomato, cut the filo pastry into twenty-four 12.5 cm (5 in) squares. For the filling, crumble 200 g (7 oz) feta cheese and mix with 3 seeded and chopped plum tomatoes, 30 g (1 oz) toasted flaked almonds, 2 tbsp chopped fresh coriander, 2 tsp chopped fresh mint and seasoning to taste. For each borek, layer 3 pastry squares, brushing each with a little oil, add a spoonful of filling, and bring the 4 corners together over the top, pinching to seal. Brush with the remaining oil and bake as in the main recipe.

    Each serving provides

    A, B12, selenium * C, E, folate, niacin * B1, B2, B6, calcium, iron, potassium, zinc

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