This a classic Dalmatian recipe, a well known and beloved speciality of the Dalmatian region of Poljica, between Split and Omiš. It’s a savoury pie usually made with silverbeet or Swiss chard. It uses only a few ingredients, and there’s a quick video at the bottom of the page to show you how easy it really is to make. If you have access to a wood burning type oven with a brick-type base then this is what you want to be cooking on it.

What you need

For the dough:

  • 500 g plain flour
  • a pinch of salt
  • approximately 250 ml cold water
  • a few tablespoons of olive oil

For the filling:

  • One bunch of silverbeet or chard, washed and chopped. Discard the stems {and this is the only time you’ll ever hear me say that}
  • One spring onion bulb or shallots, finely chopped
  • Fresh parsley, finely chopped

For the topping:

  • good quality extra virgin olive oil
  • fresh parsley, finely chopped
  • fresh garlic, minced or very finely chopped

What to do

  • Pre heat your oven to very high, around 220 – 240 C. {Keep in mind that soparnik is traditionally made on a woodfired hearth on a high heat, that’s what we’re trying to recreate}. Mix the water, flour and olive oil to make the dough. You want it to be silky and smooth but not too soft. Divide the dough in half and roll one half out into either a large round or rectangle shape. Set the other half aside for now.
  • Roughly chop the washed silverbeet leaves and combine with the parsley leaves and onion. 
  • Lightly flour a baking sheet and lay one piece of dough on it, then spread the silverbeet mixture all over it in an even layer. Add a little salt and pepper over the top. Roll the second piece of dough out the same size as the first piece, and cover the silverbeet. Pinch or tuck under the two layers of dough to enclose the filling, making sure it’s sealed all the way around. 
  • Bake the soparnik  for about twenty minutes, until it’s crisp and puffed but not too dark golden. Cut it into diamond shape pieces and brush with the parsley garlic topping mixture. Bon apetit!

Click on the video below for a quick look at how easy it is to make:

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