Tuna and Egg Briks

1. Heat 2 tsp of the oil in a large saucepan and cook the spring onions over low heat for 3 minutes, until they start to soften. Add the spinach, cover tightly, and cook for another 2 to 3 minutes until wilted and tender, stirring once or twice. Tip into a sieve or colander and leave to drain and cool.
2. Using a saucer as a template, cut 24 rounds about 12.5cm (5 in) across from the filo, six from each sheet. Stack them and cover with cling film so they do not dry out.
3. Once the spinach has cooled, squeeze out as much liquid as you can, then put it in a bowl. Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste, and mix well.
4. Heat the oven to 200°C (400°F, gas mark 6). Take a filo round and brush lightly with some of the remaining oil, lay a second round on top and brush it, then a third and brush again.
5. Spoon a heaped tbsp of filling into the centre, fold the pastry over into a half-moon, tuck in the edges and twist to seal, and set on a non-stick baking sheet. Repeat with the rest of the pastry and filling to make 8 briks.
6. Brush the briks lightly with the last of the oil and bake for 12 to 15 minutes, until crisp and golden.
7. While they bake, mix the tomatoes and cucumber in a bowl and dress with the lemon juice and seasoning. Serve the briks hot with the salad and the apricot chutney.

Tips from the ZestyPlate Kitchen

• Wring the cooked spinach out hard. Any leftover water makes the filling soggy and the pastry soft.
• Brush every layer of filo with oil so the parcels turn crisp and golden in the oven.
• Pinch and twist the edges firmly; a loose seal lets the filling leak out as they bake.
• Take them to a deep golden colour rather than pulling them early, which is when they are at their crispest.