Crispy Tunisian Tuna and Egg Briks with Salad

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.

Heat 2 tsp of the olive oil in a large saucepan over low heat. Add the spring onions and cook for 3 minutes, until softened. Add the spinach, cover the saucepan, and cook for another 2-3 minutes, stirring occasionally, until the spinach is tender and wilted. Transfer the mixture to a sieve or colander to drain and cool completely.

Using a saucer (about 12.5 cm or 5 inches in diameter) as a guide, cut out 6 rounds from each sheet of filo pastry, for a total of 24 rounds. Stack the filo rounds and cover them with cling film to prevent drying.

Once the spinach mixture is cool, squeeze out as much excess liquid as possible. Transfer it to a bowl and add the tuna, eggs, and hotsauce. Season with salt and pepper to taste and mix everything well.

Preheat the oven to 200°C (400°F, gas mark 6). Take one filo round and lightly brush it with some of the remaining olive oil. Top with a second round, brush with more olive oil, and then place a third round on top, also brushing it with olive oil.

Place a heaped tbsp of the filling in the center of each set of filo rounds. Fold the pastry over to form a half-moon shape. Fold and twist the edges to seal the briks. Place them on a non-stick baking sheet. Repeat to make 8 briks total.

Lightly brush the briks with the remaining olive oil. Bake for 12–15 minutes, or until the pastry is crisp and golden brown.