Recipe by chef Ioannis Kallinteris, Messinian Gastronomy Seminars 2017
Heat the olive oil in a pan and sauté the liver until it browns. Add the leeks, sauté for a few more minutes, then douse with wine, and cook until half of the wine evaporates. Add the spinach, salt, pepper, orange and peppers, and cook.
See chef Ioannis Kallinteris cooking the recipe here.