2 tspolive oil2golden shallots, thinly sliced250 gmamaranth leaves (see note)250 gmbaby English spinach150 gmricotta, crumbled50 gmflaked almonds25 gmhoney6sheets of filo pastry50 mlclarified butterFor dusting:icing sugarTo serve:natural yoghurtAsia Minor dressing250 gmred seedless grapes, halved lengthways100 gmsultanas1golden shallot, finely chopped2 tbsptomato sauce1 tspsherry vinegar100 mlolive oil
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.
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).
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.