Here is one inspired by Don's tuna and Omid's little fish.
Tomato, oregano, sardines, olives, garlic slices, and sliced calabrian Chiles sauteed in EVOO (oil and all spooned over the pie before baking). When it comes to heat, the picture doesn't do it justice. It was SPICY!
This is one of the best pies I've ever made. Talk about a pie made for red wine. I had a bottle of '98 E&E Black Pepper Shiraz open. It's almost "light" for a big shiraz and friuty, round, and really oaky. Together with this pie, the combination was just over the top.