Warm olive oil in a large frying pan and add the coarsely grated tomato. cook until most of the moisture is evaporated, add beaten eggs and stir continuously. Add grated feta and the pork cut into small pieces. Stir until egg is cooked. Remove from heat when mixture is evenly dry, add salt, freshly ground pepper and oregano.
Using flour, water and salt make a thin batter. Allow it to rest for one hour in the refrigerator. Oil a pan and using a small teacup pour batter into the pan. Fry on both sides and keep in a warm place. When all crepes are ready, sprinkle grated myzithra on each and drizzle with butter. Place petoules on a dish.
On each petoula place 4 tablespoons of kagiana and shape into a roll. Tie each with a celery sprig. Serve 3 petoules per person.
This dish is rich in complex carbohydrates, fiber, various vitamins such as B-complex vitamins and trace elements such as maganese. Feta cheese provides calcium. However, the addition of both feta cheese and salted pork increases its content in saturated fats, and eggs increase cholesterol levels.
Petoules are mentioned in historical references since the time of Herodotus. They were prepared in a pan which looked like a pickaxe. A similar pan without the handle is still in use nowadays. The pan is placed on open fire, the batter is spread on it and then cooked. While this recipe is a local Messinian dish, kagianas can also be found in other areas of Greece but under different names: strapatsada, omelet a la Greque, and others.