Horta, ricotta and almond lady fingers

AT A GLANCE

  • Serves 6 people

  • 2 tsp olive oil
  • 2 golden shallots, thinly sliced
  • 250 gm amaranth leaves (see note)
  • 250 gm baby English spinach
  • 150 gm ricotta, crumbled
  • 50 gm flaked almonds
  • 25 gm honey
  • 6 sheets of filo pastry
  • 50 ml clarified butter
  • For dusting: icing sugar
  • To serve: natural yoghurt
  •  
  • Asia Minor dressing
  • 250 gm red seedless grapes, halved lengthways
  • 100 gm sultanas
  • 1 golden shallot, finely chopped
  • 2 tbsp tomato sauce
  • 1 tsp sherry vinegar
  • 100 ml olive oil
01   Heat olive oil in a large frying pan over medium heat, add shallot and sauté until tender (3-5 minutes). Add amaranth and spinach and cook until just starting to wilt (6-8 minutes). Remove from heat to continue wilting. Squeeze excess water from spinach mixture, place in a bowl and add ricotta, almonds and honey. Stir to combine and season to taste with salt.
02   Preheat oven to 200C. Lay one sheet of filo on a clean work surface. Brush liberally with butter and fold in half to form a square, then brush again with butter. Spread one sixth of the spinach mixture along the edge closest to you, fold in sides to cover filling, then roll up tightly. Place seam-side down on a lightly greased oven tray and repeat with remaining pastry, butter and filling. Bake until crisp and golden (5-6 minutes).
03   Meanwhile, for Asia Minor dressing, combine all ingredients except for olive oil in a bowl. Gradually stir in olive oil and season to taste. Serve immediately with icing sugar-dusted lady fingers and natural yoghurt.
Note Substitute amaranth leaves, a local green often used in Greek cooking, with nettles, or a leafy green such as silverbeet.

Recipe:

GEORGE CALOMBARIS

Photography:

TARA FISHER

Drinking Suggestion:

A BONE DRY WHITE, SUCH AS ASSYRTIKO. WE LIKE THE GAIA THALASSITIS 2006 FROM SANTORINI. , suggested by ANDREW PHILLPOT

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