Morroccan Tuna Potato Breiks

¾ pound Yukon gold potatoes, peeled and quartered
1 hard boiled egg, shelled and diced
1 teaspoon salt
2 tablespoons olive oil
4 green onions, diced small
1 tablespoon capers, drained
½ -7 oz can tuna in oil, reserve oil
1-2 tablespoons Italian parsley, coarsely chopped
Fillo dough, thawed
Grapeseed oil
Oil for frying
Lemon wedges

Combine the potatoes, 1-teaspoon salt and enough water to cover and bring to a boil.  Turn down the water and let simmer until the potatoes are knife tender.  Drain and mash in a large bowl and let cool a bit.  Fold in the rest of the ingredients and season to taste with salt and pepper.  Add in any reserved tuna oil if it seems dry.

Stack 3 sheets of fillo and lay an 8-inch plate on top.  Cut through the stacks to make circles using the plate as a template and discard the scraps.  Place some filling just off center on the fillo and brush the edges with oil.  Fold over the fillo to form a half moon.  As you assemble the turnovers, keep the fillo and the fillo turnovers covered with a towel.

Meanwhile heat ½- inch of oil in a sauté pan to about 325° or until a little piece of fillo sizzles instantly.  Carefully slide 1 or 2 turnovers into the hot oil, pressing the edges down with a spatula to keep them sealed.  Cook about 2 minutes and turn them over and cook until golden.  Drain on paper towels and serve hot with lemon wedges.