Step 2

Tip the spinach mixture into a sieve or colander and leave to drain and cool completely.

Step 3

Using a saucer as a guide, cut out 24 rounds about 12.5 cm in diameter from the filo pastry, cutting 6 rounds from each sheet. Stack the filo rounds and cover with cling film to prevent them drying out.

Step 4

Preheat the oven to 200°C/400°F/Gas 6. Once the spinach 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.

Step 5

Take one filo round and very lightly brush with oil. Top with a second round and brush with oil, then place a third round on top and brush with oil. Place a heaped tablespoon of filling in the middle, then fold the pastry over to make a half-moon shape. Fold in the edges, twisting to seal, and place on a non-stick baking sheet. Repeat to make 8 briks in total.

Step 6

Lightly brush the briks with the remaining oil. Bake for 12–15 minutes, or until the pastry is crisp and golden brown.

Step 7

Meanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with lemon juice and seasoning. Serve the briks hot with the salad and apricot jam chutney.