“Soparnik” dates back to 15th century, in the villages of Dalmatian Zagora (region in Southern Croatia) where, at the time a Republic of Poljice existed – therefore, originally it was called “Poljički soparnik”. Soparnik used to be a simple, plain dish that was prepared at times of fasting and was a workers’ meal during breaks after hard work in the fields.
There is a traditional way in which soparnik is still being prepared today in the villages of Zagora, where it is baked in “komin” – open space with hot stone and ashes in which it is covered – but this, simple, oven-baked home version is also a beautiful vegan dish and a lovely treat for your taste buds.
To make soparnik at home, you will need:
– swiss chard,
– onion (or leek),
– olive oil,
– water. and
See? Ingredients are very basic and the preparation is as equally simple. Let’s jump to recipe now! If you love leafy greens, I am sure you will love this pie.
author: Iva S., this recipe first appeared on culinary postcards
Prep time: 10 min > baking time: 25-30 min > Total: 40 minutes
1 lbs swiss chard, washed, cleaned, dried and chopped*
1 onion, chopped
1/2 tsp salt
3 1/4 cups (400g) white spelt flour
3/4 cup + 1 Tbsp (200 ml) luke warm water
1/2 tsp salt
1/4 cup olive oil
2 knobs garlic, minced + 3 Tbsp olive oil
1. Combine Swiss chard, onion and salt and leave to rest while you prepare the dough.
2.In a big bowl combine the flour, salt, oil and water and knead the dough for 5-6 minutes, then cut in two parts, leaving one a bit larger (for the bottom, of the pie, so you are able to make a nice rim around pie).
3. Roll out one piece of the dough (for bottom crust) directly on the baking paper to transfer it more easily to the baking sheet.
4. Add the filling on top of it and roll out the other part of the dough, then transfer it to cover the filling and “close” the pie by making the rim – seal the bottom crust with the upper crust by twisting it as you go in a circle.
5. Bake Soparnik in the preheated oven on 400F (200C) for about 25-30 minutes, until it gets a golden brown crust.
6. While Soparnik is baking, make a mixture of very finely minced garlic and olive oil. When you get Soparnik out of the oven, brush it with this mixture. Serve warm.**
* traditionally, Swiss chard is chopped very finely. If you have time, you can try that method to, but chopping it in this way does not impair the taste of pie
** You can keep it in the fridge up to 3 days. It is not as equally delicious but it can be a nice snack with some olives and a glass of wine.