A Taste of Home: Tuna and Egg Briks

There's something special about recipes that feel like a warm hug from the kitchen. They aren't always the fanciest or the most complicated, but they're the ones we come back to time and again. This recipe for Tuna and Egg Briks is one of those for me. It’s a humble, comforting dish that turns simple ingredients into something truly special. It might take a little bit of patience, but I promise you, the result is so worth it.

Gathering Your Ingredients

This is one of those wonderful recipes that lets you clean out the fridge a bit. Don't be afraid to make it your own!

• 6 sheets of filo pastry
• 4 spring onions, finely sliced
• A large handful of fresh spinach
• 1 can of tuna, drained well
• 2 hard-boiled eggs, roughly chopped
• A good dash of your favourite hot pepper sauce
• Olive oil
• Salt and pepper, to your taste
• For the simple salad: a handful of chopped tomatoes and cucumber, a squeeze of lemon juice

Preparing the Filling

First, we need to deal with our greens. Heat a couple of teaspoons of oil in a pan and gently cook those spring onions for a few minutes until they just start to soften. Then, pile in the spinach, pop a lid on, and let it wilt down. It only takes a couple of minutes—give it a stir once or twice. This step is quick, but it builds such a great flavour base.

The most important part here? Let that spinach mixture cool completely in a colander. Once it's cool, take your time and really squeeze out all the excess liquid. This is the secret to getting a crisp pastry instead of a soggy one! Mix it in a bowl with the flaked tuna, chopped eggs, hot sauce, and a good pinch of salt and pepper.

Assembling the Briks

Now, for the fun part. Using a saucer as a guide, cut out rounds from your filo pastry. You should get about 24 in total. Keep them under a damp tea towel or some cling film so they don’t dry out.

Take one round, brush it very lightly with oil, then layer two more on top, brushing each with a little oil. You'll have a lovely, flaky triple layer. Place a generous spoonful of your filling in the center. Gently fold the pastry over into a half-moon shape, then fold and twist the edges to seal it all in. It doesn't have to be perfect—homemade charm is what we're going for!

Baking and Serving

Place your little parcels on a baking sheet, give them one last light brush with oil, and bake in a preheated oven at 200°C (400°F) for 12-15 minutes, until they're golden and incredibly crisp.

Published at: September 21, 2025