Name: Tuna and egg filo parcels
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 6 sheets filo pastry; 40 gram butter, melted; 185 gram can tuna in spring water, drained, flaked; 1/3 cup chopped coriander; 2 green onions (shallots), thinly sliced; 2 eggs; 1 tablespoon olive oil; 150 gram baby spinach; 1 tablespoon extra virgin olive oil; lemon wedges, to serve

Tuna and egg filo parcels

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Serves 2

Prep

10M

Cook

10M

Total

20M

Ingredients

6 sheets filo pastry

40 gram butter, melted

185 gram can tuna in spring water, drained, flaked

1/3 cup chopped coriander

2 green onions (shallots), thinly sliced

2 eggs

1 tablespoon olive oil

150 gram baby spinach

1 tablespoon extra virgin olive oil

lemon wedges, to serve

Method

1.Place one sheet of filo on a flat surface. Brush with butter and top with another pastry sheet. Repeat once more. Mix half of tuna, coriander and green onion together and place in centre. Make a well in tuna mixture and carefully crack one egg into it. Fold pastry over to enclose. Press edges, turn and fold edges back. Repeat with remaining ingredients to form another parcel.

2.Heat half of oil in a large frying pan on medium. Cook one parcel for 2-3 minutes each side, until golden. Drain on paper towel. Keep warm. Heat remaining oil and cook other parcel.

3.Toss baby spinach in extra virgin olive oil and season to taste. Serve parcels with spinach and lemon wedges.

Keep the stack of remaining filo pastry covered with a damp cloth while you’re preparing the parcels, so it doesn’t dry out.
Note

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