Tunisian Tuna and Egg Brik

Crispy Tunisian pastries made with phyllo dough filled with tuna, eggs, and spinach. Served hot with lemon sauce and fresh vegetable salad.

Ingredients

• 2 tbsp Olive oil
• 8 pcs Green onions
• 200 g Spinach
• 4 pcs Phyllo dough
• 1 pcs Canned tuna
• 2 pcs Eggs
• to taste Hot sauce
• 4 pcs Tomatoes
• 0.25 pcs Cucumber
• 1 tbsp Lemon juice
• 4 tbsp Apricot jam

Instructions

1. Heat 1 teaspoon of oil in a large saucepan and cook the chopped green onions over low heat for 3 minutes until soft. Add the spinach, cover with a lid and cook for another 2–3 minutes, stirring occasionally, until the spinach becomes tender. Transfer the mixture to a colander, let it drain and cool.
2. Using a small plate as a guide, cut 24 circles approximately 12.5 cm in diameter from the phyllo dough (6 circles from each sheet). Stack the circles and cover with plastic wrap to prevent them from drying out.
3. Once the spinach has cooled, squeeze out any excess liquid. Transfer to a bowl, add the tuna, eggs, hot sauce, salt and pepper to taste. Mix well.
4. Preheat the oven to 200°C. Take one circle of dough and brush it lightly with oil. Place a second circle on top, brush with oil again, then add a third circle and brush with oil once more.
5. Place approximately 1 tablespoon of filling in the center of the circle. Fold the dough in half to form a crescent shape. Fold the edges and twist them to seal. Place the brik on a baking sheet lined with parchment paper. Repeat with the remaining dough and filling, making 8 briks in total.
6. Brush the briks lightly with the remaining oil. Bake for 12–15 minutes until golden and crispy.
7. Meanwhile, mix the chopped tomatoes and cucumber in a bowl, sprinkle with lemon juice, add salt and pepper to taste. Serve the hot briks with this salad and apricot jam.