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Horta, ricotta and almond lady fingers

Australian Gourmet Traveller Greek starter recipe for horta, ricotta and almond lady fingers by chef George Calombaris from Melbourne restaurant The Press Club.
Horta, ricotta and almond lady fingers

Horta, ricotta and almond lady fingers

Tara Fisher
6
1H
20M
1H 20M

Asia Minor dressing is a play on the influences of fruits that are Asian in origin and now considered heavily European. Horta loosely translates as wild greens. – George Calombaris

Ingredients

Asia Minor dressing

Method

Main

1.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.
2.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).
3.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.

Substitute amaranth leaves, a local green often used in Greek cooking, with nettles, or a leafy green such as silverbeet.

Drink Suggestion: A bone dry white, such as assyrtiko. We like the Gaia Thalassitis 2006 from Santorini. Drink suggestion by Andrew Phillpot

Notes

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