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Horta, ricotta and almond lady fingers

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A bone dry white, such as assyrtiko. We like the Gaia Thalassitis 2006 from Santorini.

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