4 Serves
45 Mins
Heat 2 teaspoons of oil in a saucepan and sauté the spring onions over low heat until softened.
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Vitamin E
13 mg / 15 mgVitamin K
1164 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
403 µg / 400 µgCalcium
372 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
179 mg / 420 mgPhosphorus
257 mg / 1,250 mgPotassium
1439 mg / 4,700 mgSodium
377 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
8 g / 28 gSugar
9 g / 50 gSaturated Fat
11 g / 20 gCholesterol
188 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Add the spinach to the pan, cover with a lid, and cook until wilted and tender.
Drain the spinach mixture in a colander and allow it to cool completely.
Cut 24 rounds from the filo pastry sheets using a saucer as a guide and keep them covered with plastic wrap.
Squeeze excess liquid from the cooled spinach, then combine in a bowl with the canned tuna, hard-boiled eggs, hot sauce, and salt and pepper.
Preheat the oven to 200°C. Layer three filo rounds, brushing each with a little oil, then place a tablespoon of filling in the center and fold into a half-moon shape, sealing the edges.
Brush the assembled briks with the remaining oil and bake until golden brown and crisp.
Toss the tomatoes and cucumber with lemon juice and seasoning, then serve alongside the hot briks.
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g42
g10
g
British
Egyptian