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.
Ingredients
500g all-purpose flour
Water to form dough
1 tsp salt
1kg Swiss chard, finely chopped
2 large onions, diced
4 cloves garlic, minced
3 tbsp extra-virgin olive oil
Fresh parsley, chopped
Salt and pepper
Instructions
1Make a simple dough with flour, water, and salt. Knead until smooth and divide into two equal balls. Rest for 20 minutes.
2Wash and finely chop chard. Mix with diced onions, minced garlic, parsley, salt, and pepper.
3Roll out one dough ball as thinly as possible into a large round to fit your baking pan.
4Spread the chard filling evenly over the dough, leaving a small border.
5Roll out the second dough ball and place on top. Seal the edges by pressing with a fork. Prick the top with a fork.
6Bake 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.