Tuna And Egg Phyllo Packets - cooking recipe

Ingredients

6.5 oz canned tuna in spring water, drained, flaked
1/4 cup cilantro, chopped
2 None scallions, thinly sliced
6 sheets phyllo pastry
3 tbsp butter, melted
2 None large eggs
1 tbsp olive oil
5 cup baby spinach
1 tbsp extra virgin olive oil
None None Lemon wedges, to serve

Preparation

Mix together tuna, cilantro and scallions.
Place one sheet of phyllo on a flat surface. Brush with butter and top with another pastry sheet. Repeat with a third sheet. Spoon half of the tuna mixture into the center of the pastry sheet. 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 packet.
Heat half of oil in a large frying pan on medium. Cook one packet for 2-3 minutes each side, until golden. Drain on paper towel. Keep warm. Heat remaining oil and cook other packet.
Toss baby spinach in extra virgin olive oil and season to taste. Serve phyllo packets with spinach and lemon wedges.