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
- 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
- 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
- 1Heat 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.
- 2Preheat 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).
- 3Meanwhile, 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