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Best Tuna and Egg Briks in San Francisco
What the real thing tastes like
Real ingredients (via TheMealDB): 2 tbs Olive Oil, 8 Spring Onions, 200g Spinach, 4 Filo Pastry, 1 can Tuna, 2 Eggs, Dash Hotsauce, 4 Chopped Tomatoes, 1/4 Cucumber, 1 tbs Lemon Juice, 4 tbs Apricot Jam
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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. Using a saucer as a guide, cut out 24 rounds about 12.5 cm (5 in) in diameter from the filo pastry, cutting 6 rounds from each sheet. Stack the filo rounds in a pile, then cover with cling film to prevent them from drying out. When the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl. Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste. Mix well. Preheat the oven to 200°C (400°F, gas mark 6). Take one filo round and very lightly brush with some of the remaining oil. Top with a second round and brush with a little oil, then place a third round on top and brush with oil. Place a heaped tbsp of t
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