Only $9.99
SERVED FROM 12 NOON TILL 8 PM -EVERY DAY
SERVED WITH CUP OF SOUP AND DESERT – RICE PUDDING OR BREAD PUDDING
GRILLED SLICED BEEF LIVER with fried onions, mashed potatoes
FRIED TILAPIA FILET with mashed potatoes and tarter sauce
CHEF’S MEAT LOAF with gravy and mashed potatoes
GRILLED CHOP STEAK with fried onions and mashed potatoes
PASTICHIO – Greek lasagna
BEEF STROGANOFF over butter noodles
BLACKENED SHRIMP CEASAR SALAD – romaine lettuce, crutons and parmesan cheese
Spanakopita Triangles
There is something to be said for combining Spinach with feta and ricotta cheese! The sensation that it creates is amazing! The Greek do know how to eat! The creaminess of the ricotta, the saltiness of feta combine with earthy spinach to create a wholesome taste. Spanakopita is a Greek savory pastry belonging to the Burek family ( may be that's where borekas come from??!!) enjoyed either by way of Pie or cut into triangles.
According to Wikipedia "Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay." The world gets closer and closer in so many ways than just internet! Since I was planning to make it for a get together potluck, I thought of making it into triangles which makes it a great appetizer. Somehow making it into a pie gives me a main course feel!
Most of the steps are very similar while making triangles in the beginning. I have changed a little bit the way I cook. Instead of boiling the spinach, I steam them! Also I have omitted the eggs in the recipe. It dint cause any binding problems since I thought the cheese would do it perfectly by themselves (which they did). I also eliminated lots of fat by way of cutting down on large quantities of butter which is normally used for this recipe and added Olive oil to compensate for some of the butter. It does not affect the taste as such. Instead it helps the taste of spinach and cheese to shine through!I haven't followed any one particular recipe - just bits and pieces from quite a few available in the net.
Ingredients
About 3 bunches of fresh spinach (about 2 lbs, I think)
1 onion, chopped finely
6-8 spring onions (scallions),chopped
5 oz (150g) feta cheese, crumbled
3 oz (90g) ricotta cheese
1/3 cup (35g or 1-1/4 oz) freshly grated vegetarian parmesan
1 tbsp fresh dill,chopped
1 generous pinch of nutmeg
About 1/2 cup fresh parsley,chopped (cilantro works well too)
12 sheets of filo pastry, thawed (Make your own from here)
About 3-4 tbsp of unsalted butter, melted + some olive oil (or more if required)
History
In 1994, our flagship location was opened on the corner of Piedmont and Roswell Roads. Tom Lambrou set out to introduce Atlanta to the New York Diner and it was a hit from the beginning. Today the Landmark Diner name is well known and respected in Atlanta, but that success did not come easy.
Tom Lambrou, founder of Landmark Diner, came to America in the late 1960’s. It was a time when his home country, Greece, had just gone through two wars, World War II and then it’s own civil war. At the age of 13, looking for opportunity, Tom Lambrou set out on his journey, which began on Greek ships. He started out as a cook on the ships, traveling all around Europe, Africa and even Asia. But when he arrived in America he made the decision that this was the place he wanted to work – New York. In the beginning, he had to work low-level positions such as dishwasher, cook and busboy, but the hard work paid off. Tom Lambrou had saved up enough money and experience by the age of 23 to buy his first diner. The name of the Diner was the Blauvelt Diner in New City, New York.
But why a diner? Tom Lambrou decided on the diner concept because that was part of the Greek tradition and culture. Many Greek immigrants who had come to America had opened diners and were very successful, especially in New York and New Jersey. Diners were part of the Greek-American lifestyle. And all Greek diner owners knew each other and visited each other from time to time at each others diners. When they got together, it was a party.
Over the next ten to fifteen years, Tom Lambrou opened several other diners in New York. His flagship diner in Peekskill, New York was the By Pass Diner on Albany Post Road. Another diner he opened was the Briarcliff Diner in Ossining, New York – which is currently a Landmark Diner now owned by another family member.
In 1994, Tom Lambrou made the big move to Atlanta to open his Landmark Diner in Buckhead. The main reason behind the move was that Atlanta was growing and the Olympics were on the way. Over the next seventeen years Tom Lambrou reaped the rewards of his hard work and was able to open several other Landmark Diners in Atlanta, including the Georgia State University “Downtown” location in 2003 and then the Cheshire Bridge “Jr.” location in 2006.
Along with his son, Niko J. Lambrou - Chef Niko, and three nephews Niko G. Lambrou, Ari Thanos and George Saris, this team is building the Landmark Diner empire bigger and stronger.
There are currently five locations that Landmark Diner, Inc. operates in Atlanta.
Buy One, Get One Free Dinner Deal Special!
Come in to our buckhead location between the hours of 3pm and 7pm, Monday through Thursday and receive our "Buy One, Get One Free Dinner Deal Special!"
We also offer Senior Citizens specials available every day from 12 noon till 8pm. To view our Senior Citizens Specials menu on our website go to our Buckhead Page and select Specials, then select Senior Citiens Specials Menu.
Enjoy!
Subscribe to:
Posts (Atom)