Tuna and Egg Briks

Story behind the dish

Imagine biting into a golden, crispy savory pastry that combines the richness of tuna with the freshness of spring onions and spinach. Tuna and Egg Briks are a delightful Middle Eastern-inspired treat that perfectly balances flaky pastry with a flavorful filling. As you take that first crispy bite, you’re transported to bustling markets and cozy family gatherings, where these golden bites are served piping hot and enjoyed with a vibrant salad.

This recipe is not just about the food—it's about sharing warmth and comfort through a simple yet sophisticated dish. Perfect as a snack or light meal, these briks are bound to become a favorite for gatherings and quiet afternoons alike.

Ingredients

• 2 tbsp olive oil
• 8 spring onions
• 7 oz (200 g) spinach
• 4 sheets filo pastry
• 1 can (around 5 oz / 140 g) tuna
• 2 eggs
• Dash hot sauce
• 4 chopped tomatoes
• 1/4 cucumber, sliced
• 1 tbsp lemon juice
• 4 tbsp apricot jam

Step-by-step

1. Heat 2 teaspoons of olive oil in a large saucepan over low heat. Add the spring onions and cook for about 3 minutes, or until they start to soften.
2. Add the spinach to the pan, cover with a tight-fitting lid, and cook for another 2–3 minutes, stirring once or twice, until tender and wilted. Transfer the mixture to a sieve or colander to drain and let it cool.
3. Using a saucer as a guide, cut out 24 rounds from the filo pastry—each about 5 inches in diameter. Stack the rounds into a pile and cover with cling film to prevent drying out.
4. When the spinach mixture has cooled, squeeze out excess liquid and transfer it to a bowl. Mix in the tuna, eggs, hot sauce, and season with salt and pepper. Stir well.
5. Preheat your oven to 400°F (200°C). Lightly brush one filo round with some oil, then top with a second round and brush again. Place a third round on top and brush with oil.
6. Spoon about a heaping tablespoon of filling into the center of the layered pastry. Fold over to make a half-moon shape, then fold in and twist the edges to seal securely.
7. Place each filled brik on a non-stick baking sheet. Repeat this process with all filo rounds and filling, creating 8 briks in total.
8. Lightly brush the tops of the briks with remaining oil. Bake for 12–15 minutes, or until they are crisp and golden brown.
9. Meanwhile, prepare a simple salad by mixing chopped tomatoes and cucumber in a bowl. Drizzle with lemon juice and season to taste.
10. Serve the hot briks alongside the fresh salad and apricot jam for a delightful, satisfying meal.

Chef’s tips & serving ideas

• For an extra kick, add a pinch of chili flakes or more hot sauce to the filling.
• These briks are best enjoyed warm, paired with the tangy salad and a dollop of the sweet apricot jam for an unexpected twist.

Closing thoughts

Tuna and Egg Briks turn humble ingredients into a crispy, savory masterpiece that’s wonderful to share. Whether you're cooking for friends or enjoying a quiet weekend treat, these golden bites are sure to impress and delight. With their flaky layers and vibrant fillings, they’re a testament to how simple ingredients, when treated with love, create magic on your plate. Happy cooking!