Tuna and Egg Briks

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat 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.
2. 2Add the spinach, cover with a tight-fitting lid and let it cook for a further 2–3 minutes or until tender and wilted, stirring once or twice.
3. 3Tip the mixture into a sieve or colander and leave to tip into a colander and drain and cool.
4. 4Using 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.
5. 5AssembleStack the filo rounds in a pile, then cover with cling film to prevent them from drying out.
6. 6When 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.
7. 7Heat the ovenTurn the oven on to 200°C (400°F, gas mark 6). Take one filo round and very lightly brush with some of the remaining oil.
8. 8ServeTop with a second round and brush with a little oil, then place the a third round on top and brush with oil.
9. 9Lay the 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 lay the on a non-stick baking sheet.
10. 10Repeat with the remaining pastry and filling to make 8 briks in all.
11. 11Lightly brush the briks with the remaining oil. Put it in the oven for 12–15 minutes or until the pastry is crisp and golden brown.
12. 12ServeWhile that cooks, combine the tomatoes and cucumber in a mixing bowl and sprinkle with the lemon juice and seasoning to taste. Serve the briks hot with this salad and the chutney.