Traditional Soparnik
Tradicionalno jelo · Croatian
A classic Dalmatian pie made with a thin dough filled with Swiss chard and garlic, baked until golden brown. It's a simple yet flavorful dish, often served as a side or a light meal.
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Sastojci
- All-purpose flour500g
- Olive oil100ml
- Water200ml
- Salt1 tsp
- Swiss chard1kg
- Garlic4 cloves
- Olive oil50ml
- Black pepper1/2 tsp
Koraci
- 1
For the dough: Mix flour and salt. Gradually add water and 2 tbsp olive oil to form a smooth, elastic dough. Knead for 10 minutes. Cover and let rest for 30 minutes.
- 2
For the filling: Wash and chop the Swiss chard. Finely chop the garlic. Sauté garlic in 50ml olive oil until fragrant. Add Swiss chard and cook until wilted. Season with salt and pepper. Let cool.
- 3
Divide the dough into two equal portions. Roll out one portion thinly into a round shape.
- 4
Spread the cooled Swiss chard filling evenly over the rolled-out dough, leaving a small border.
- 5
Roll out the second dough portion thinly and place it over the filling. Seal the edges by folding the bottom dough over the top.
- 6
Brush the top with olive oil. Prick the top with a fork or knife to allow steam to escape.
- 7
Bake in a preheated oven at 200°C (400°F) for 30-40 minutes, or until golden brown and cooked through.
