Tuna and Egg Briks

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.