Soparnik
Soparnik is a traditional savory pie from the Poljica region, located near the city of Split on the Dalmatian coast. Considered a true culinary symbol of the area, this simple dish, made of just dough and Swiss chard leaves, has a history spanning centuries and is often prepared for celebrations and community events. Unlike many meat pies, soparnik emphasizes simplicity: the ingredients are few, but the quality of the local olive oil and the freshness of the green leaves make all the difference. Traditionally, the pie is baked directly on the hearth under ash, though modern versions use a regular oven while still preserving the same characteristic texture.
Chard filling
Chopped Swiss chard leaves cooked simply with olive oil and garlic.
Thin double crust
Two thin sheets of dough seal the green filling like an envelope.
Dalmatian olive oil
Local olive oil gives the baked crust flavor and sheen.
Poljica specialty
Traditional recipe from the Poljica region near Split.
Ingredients 4 servings
- 500g flour
- 250ml warm water
- 60ml olive oil
- 1 tsp salt
- 1kg Swiss chard leaves
- 2 bunches spring onion, chopped
- 4 cloves garlic, chopped
- 80ml olive oil for the filling
- Salt and pepper to taste
How to make it
- 1Mix the flour with the salt, then add the warm water and olive oil, kneading into an elastic dough.
- 2Let the dough rest under a towel for 30 minutes.
- 3Wash the chard leaves well and chop them coarsely, then mix with the spring onion, garlic, salt, pepper and olive oil for the filling.
- 4Divide the dough into two pieces and roll each one into a thin sheet, large enough to cover a big round tray.
- 5Place the first sheet on the tray, spread the chard filling evenly over the surface, then cover with the second sheet, sealing the edges well.
- 6Drizzle the surface with olive oil and bake at 220°C for 25-30 minutes, until golden.
- 7Let it cool slightly, cut into square pieces, and serve warm or at room temperature.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
