Maridopitta (brown picarel pie)
You cut the picarel’s heads, wash well and salt into a strainer.
Oil the baking pan and put 2 sheets inside, sticking out from the edges. Oil the sheets. Put the picarel in a ray shape, add pepper and cut the onion into thin rings. On the top, scrape the mellow peeled tomatoes with an onion cutter, cut into thin slices the parsley, spread the cheese all over the top and pour oil. By turning the sheets from inside, to create an edge, cook to 170 degrees.
The maridopitta is a pie of Lefkada, with a spicy taste. Unfortunately, you can taste it only for a while, since the picarel is very thin, only in September days.
Some housewives cover the pie on the top with sheets or with a mush of flour and water.
Bibliography: “Cuisine of Lefkada - Xorexa tis nonas, ta mageria tis vavas” (the recipes of godmother and grandmother) of Toulas Skliros.