Instructions

• 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 the filling in the middle of the round, then fold the pastry over to make a half-moon shape
• Fold in the edges, twisting them to seal, and place on a non-stick baking sheet
• Repeat with the remaining pastry and filling to make 8 briks in all
• Lightly brush the briks with the remaining oil
• Bake for 12–15 minutes or until the pastry is crisp and golden brown
• Meanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with the lemon juice and seasoning to taste
• Serve the briks hot with this salad and the chutney