For the phyllo dough:

• 2 teacups wheat flour
• 1 tablespoon olive oil
• 1 teaspoon fresh leaven
• Some salt

For the filling:

• 1 kg small shrimps or anchovy
• ¾ teacup olive oil
• 1 big onion cut in rings
• 2 ripe tomatoes without skin and seeds
• 200 gr. hard cheese or hard feta
• 3 tablespoons parsley
• Some salt
• Pepper

Execution:

Mix all the ingredients for the phyllo dough, add some water and work it until the dough is tight and homogenous. Split in two and open with a rolling pin 2 thick phyllo. Cut the fish heads, wash them well and salt them in the strainer. Oil a baking pan and put the 2 pieces of phyllo dough to stick out of the baking pan ends and oil them. Put the fish radially in the baking pan, sprinkle them with pepper and put on top the onion rings. Grate the skinned tomatoes, chop the parsley and lay them over the onions. Cover them with cheese and pour in the rest of the oil. Turn in the phyllo wrapping it at the end of the baking pan and bake at 170ο C for about 1 hour.