Use a large non-stick baking tray. Heat 2 tsp oil in a large saucepan. Add spring onions; cook over low heat for 3 minutes until beginning to soften. Add spinach, cover with a tight-fitting lid and cook a further 2–3 minutes or until tender and wilted; stir a few times. Tip into a colander and leave to drain and cool.
Using a saucer as a guide, cut out 24 filo pastry rounds about 12.5 cm in diameter, 6 rounds from each sheet. Stack filo rounds; cover with cling wrap to stop them drying out.
When cool, squeeze as much excess liquid out of the spinach as possible; transfer spinach to a bowl. Add tuna, eggs and sauce and salt and pepper to taste. Mix well.
Preheat oven to 200 degrees C. Take 1 filo round and brush very lightly with some of the remaining oil. Place a second round on top; brush with a little oil. Repeat with a third round.
Place 1 heaped tablespoon of filling in the middle of the round, then fold the pastry over to make a half-moon shape. Fold in edges, twisting them to seal; place on baking tray. Repeat with the remaining pastry and filling to make 8 briks.
Lightly brush the briks with the remaining oil. Bake for 12–15 minutes or until the pastry is crisp and golden brown.
Place tomatoes and cucumber in a bowl; sprinkle with lemon juice and season to taste. Serve the briks hot with salad and chutney.
Using tuna in spring water, rather than in oil, helps to keep the fat content of the dish low.
Try this, too…
Serve with natural low-fat yogurt rather than fruit chutney. * For Turkish Boreks with Feta and Tomato, cut filo pastry into 24×12.5cm squares. Crumble 200 g feta cheese; mix with 3 chopped tomatoes (seeds removed), 30g toasted flaked almonds, 2 tbsp each of chopped fresh coriander and mint. Season with salt and black pepper. For each borek, layer 3 pastry squares, brushing each square with oil. Add a spoonful of filling; bring the 4 corners together over the top, pinching to seal. Brush with remaining oil and bake as in the main recipe.