These little savoury pasties are traditionally deep-fried, but this healthier version is baked to keep the fat content low. They make a great lunch or picnic dish, served with a tomato salsa or minty yoghurt and a crisp vegetable salad.
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200g can tuna in spring water, well drained
100g frozen chopped spinach, thawed and well drained
5 spring onions, thinly sliced
3 tbsp chopped fresh parsley
3 tbsp chopped fresh mint
2 medium carrots, peeled and grated
115g cooked wild rice (40g raw rice)
1 egg, beaten
zest of 1 lemon
12 sheets filo pastry, about 150g in total
3 tbsp olive oil
2 tsp sesame seeds
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Method Prep:25min › Cook:18min › Ready in:43min
Preheat the oven to 190°C/gas 5. Mix together the tuna, spinach, spring onions, parsley, mint, carrots, rice, egg and lemon zest. Season to taste with plenty of freshly ground black pepper.
Take 2 sheets of filo (keep the rest covered). Lay one flat and brush with a little of the oil, then cover with the second sheet. Cut in half lengthways to make 2 strips, each measuring about 9 x 30cm.
Place a well-heaped tablespoon of the tuna filling on the end of one strip. Fold a bottom corner of pastry over the filling to the opposite side, then turn over the opposite way. Continue to fold over down the length of the strip to make a triangular pasty. Seal the end with a little oil. Repeat with the second strip. Continue making pasties in this way, using all the filo and filling mixture.
Place the pasties on 2 non-stick baking sheets. Brush with the remaining oil and sprinkle with sesame seeds. Bake for 15–18 minutes or until golden brown and crisp. Serve the briks warm or cold.
To make vegetarian Cheese and Spinach Briks, omit the tuna and add 100g crumbled feta cheese to the filling mixture.