Tunisian Brik Pastry with Spinach and Egg

Ingredients

• 6 sheets Malsouka (brik) pastry sheets
• 200 g Fresh spinach
• 2 Eggs
• 1 small Yellow onion
• 1/4 cup Fresh parsley
• 1/4 cup Fresh cilantro
• 60 g Tuna (drained)(optional)
• 1 tablespoon Capers(optional)
• 1 teaspoon Harissa paste(optional)
• 1/2 cup Olive oil (for frying)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Lemon wedges(optional)

Instructions

1. 1

   Prep the filling (about 20 minutes): finely chop the onion, parsley, and cilantro. Wilt the spinach in a dry pan over medium heat for 2-3 minutes, then drain thoroughly and squeeze out excess moisture. Chop coarsely.

2. 2

   In a bowl, combine the spinach, onion, parsley, cilantro, capers, harissa (if using), salt, and pepper. If using tuna, flake it in. Mix well and set aside.

3. 3

   Set up your workstation (about 10 minutes): lay out one malsouka sheet at a time (keep the rest covered with a damp towel to prevent drying), place a portion of the spinach filling slightly off-center, and make a well in the middle.

4. 4

   Crack one egg into the well of each pastry (assemble just before frying so the egg stays intact and the pastry doesn't get soggy).

5. 5

   Fold the pastry (about 20 minutes total assembly): fold the sides over the filling, then fold into a tight triangular parcel, tucking the edges to fully seal the egg inside. Repeat for all 3 briks per batch.

6. 6

   Heat olive oil in a wide skillet over medium-high heat until shimmering. Fry the briks 2-3 minutes per side until golden and crisp, about 5-6 minutes total per batch. The yolk should remain runny.

7. 7

   Drain on paper towels, sprinkle with a pinch of salt, and serve immediately with lemon wedges while the pastry is crisp and the yolk is still liquid.