Tuna and Egg Briks

Begin by heating 2 teaspoons of olive oil in a large saucepan over low heat. Gently cook the finely sliced spring onions for about 3 minutes until they soften and release their sweet aroma. Add the fresh spinach to the pan, cover with a tight-fitting lid, and let it cook for an additional 2 to 3 minutes. Stir once or twice to ensure even wilting until the spinach is tender. Once cooked, transfer the mixture into a sieve or colander to drain thoroughly and allow to cool slightly. Using a saucer approximately 12.5 cm (5 inches) in diameter as a guiding template, cut 24 rounds from the filo pastry sheets, creating 6 rounds per sheet. Keep the filo rounds stacked neatly and cover them with cling film to prevent them from drying out as you work. Once the spinach mixture is cool enough to handle, squeeze out any excess liquid to prevent soggy pastry. Transfer the spinach to a mixing bowl, then incorporate the drained tuna, eggs, a dash of hot pepper sauce, and season with salt and pepper to taste. Mix everything well until fully combined. Preheat your oven to 200°C (400°F, gas mark 6). Take one filo round and lightly brush its surface with some olive oil. Layer a second round on top and brush again with oil, then add a third round on top, brushing once more. This triple-layer technique ensures a crispy, golden exterior. Spoon a heaping tablespoon of the filling into the center of the pastry stack. Fold the pastry over to create a half-moon shape, then carefully fold and twist the edges to seal the filling inside. Place the sealed brik onto a non-stick baking sheet. Repeat the process to make 8 individual briks. Lightly brush the tops of all the briks with the remaining olive oil to help them achieve a beautiful golden color. Bake in the preheated oven for 12 to 15 minutes, or until the filo pastry is crisp and golden brown. While the briks are baking, prepare the refreshing salad by combining chopped tomatoes and cucumber in a bowl. Drizzle with lemon juice and season to taste with salt and pepper. Serve the warm, crispy briks alongside the fresh salad and a dollop of apricot jam or your favorite chutney for an extra burst of sweetness.