Perhaps no other combination of meat and vegetable best represents the cooking of northern Greece more than the duet of leeks and pork, which appears in pies, sausages, ground meat dishes, and main courses alike. Here is a classic meze called tigania, because it’s typically made in a tigani, or skillet. The dish can easily morph into a main course, too. This particular version comes from one of the north’s premiere wine regions, Goumenissa. To find some of the artisinal Greek products you'll need to make this, visit my online shop here , where you'll discover a host of lovingly curated Greek ingredients.
Makes 4-6 meze servings or 2-4 main course servings