The National

Spanakopita has always been one of my favorites.  What’s not to like about spinach, feta and flaky leaves of filo?  One of our pastry chefs, Pinar Brummer, was quick to point out this dish is called “borek” in her native Turkey.  Now that we finally have local spinach, Pinar is making spanakopita, or borek, for our lunch menu.  We serve it with a shephard’s salad with sumac, another Turkish favorite.

Spanakopita has always been one of my favorites. What’s not to like about spinach, feta and flaky leaves of filo? One of our pastry chefs, Pinar Brummer, was quick to point out this dish is called “borek” in her native Turkey. Now that we finally have local spinach, Pinar is making spanakopita, or borek, for our lunch menu. We serve it with a shephard’s salad with sumac, another Turkish favorite.

Spring Break Prix-Fixe Dinner, $25

March 10th & 11th, Wednesday & Thursday

It’s finally starting to feel like Spring in Athens.  It’s spring break week and we’re getting some long-awaited for warm weather and sun.  To celebrate, we’re offering a special three-course prix-fixe:

Wednesday & Thursday, all night, $25

1.

Chopped salad with greek yogurt, sumac, crisp pita

or

Lima bean soup with mint-crème fraiche

2.

Lamb tagine with couscous and early-spring vegetables

or

GA shrimp in soupy saffron rice, spring Vidalias and pickled local turnips

3.

Strawberry shortcake

or

Meyer lemon profiteroles with blueberry sauce