A thin, rustic savory pie filled with Swiss chard, onions, garlic, and parsley, baked between two layers of ultra-thin dough. A protected cultural heritage dish from the Poljica region.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: olive oil drizzle, garlic
Accompaniments: young red wine
Instructions
-
1
Make a simple dough with flour, water, and salt. Knead until smooth and divide into two equal balls. Rest for 20 minutes.
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2
Wash and finely chop chard. Mix with diced onions, minced garlic, parsley, salt, and pepper.
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3
Roll out one dough ball as thinly as possible into a large round to fit your baking pan.
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4
Spread the chard filling evenly over the dough, leaving a small border.
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5
Roll out the second dough ball and place on top. Seal the edges by pressing with a fork. Prick the top with a fork.
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6
Bake at 220C for 20-25 minutes until crispy and lightly browned. Brush with olive oil immediately when out of the oven. Cut into diamond shapes.
Did You Know?
Soparnik was added to Croatia's list of protected intangible cultural heritage — it is one of only a few dishes in the country with this official status.
Chef's Notes
Equipment Tips
- large round baking pan
- rolling pin
- mixing bowl
Garnishing
olive oil drizzle, garlic
Accompaniments
young red wine
The Story Behind Soparnik
Soparnik originates from the Poljica Republic, a unique medieval self-governing community near Split. The dish reflects the frugal mountain cuisine of the region, using the simplest ingredients — flour, chard, and olive oil. It was traditionally baked on the hearth under ashes. Today it is celebrated at the annual Soparnik Festival in Dugi Rat.
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