Soparnik (Croatian Swiss Chard and Onion Pie)

Soparnik is a thin, savory pie from Croatia’s Dalmatian hinterland, packed with Swiss chard, onion, and olive oil between two sheets of simple dough. It’s humble food with centuries of history behind it, traditionally baked under embers.

Ingredients

For the dough

• 4 cups all-purpose flour
• 1 cup warm water
• 3 tbsp olive oil
• 1/2 tsp salt

For the filling

• 2 lbs Swiss chard, stemmed and roughly chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/3 cup olive oil, plus more for brushing
• Salt and pepper to taste

Instructions

1. Make the dough
   Combine flour, water, olive oil, and salt in a bowl and knead for about 10 minutes until smooth. Divide into two balls, cover, and rest for 30 minutes.
2. Prepare the filling
   Toss the chopped chard with onion, garlic, olive oil, salt, and pepper directly in a bowl; no precooking needed.
3. Roll out the dough
   Roll each dough ball into a thin round large enough to cover a baking sheet.
4. Assemble the pie
   Lay one sheet of dough on the baking sheet, spread the chard filling evenly over it, then top with the second sheet of dough and pinch the edges closed.
5. Bake until golden
   Brush the top with olive oil and bake at 425°F for 25-30 minutes, until golden brown and crisp.
6. Rest before slicing
   Let cool for 10 minutes, then brush again with olive oil and cut into squares.

Soparnik is traditionally eaten warm or at room temperature, plain or with a drizzle of garlic-infused oil.