Dalmatian Soparnik
A thin, two-layer pie filled with Swiss chard, onion and parsley, with garlic and olive oil.
This Dalmatian soparnik has a simple unleavened dough and a Swiss chard filling. Hands-on preparation is estimated at 55 minutes; the dough also rests for 25 minutes before baking. This version is made in a home oven.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make and rest the dough
Mix the wheat flour, water, 30 ml olive oil and some of the salt. Knead until the dough is smooth, then leave it to rest for 25 minutes.
Ready to continue when: The dough is smooth and elastic and has rested for 25 minutes.
20 min - 02
Prepare the filling
Mix the chopped Swiss chard with the onion and parsley. Add 30 ml olive oil and the remaining salt, then stir to distribute.
Ready to continue when: The Swiss chard is evenly mixed with the onion, parsley, oil and salt.
15 min - 03
Assemble the soparnik
Divide the dough into two pieces and roll each into a thin sheet. Spread the filling over one sheet, cover it with the other and carefully seal the edges.
Ready to continue when: The filling is enclosed between two thin sheets and the edges are fully sealed.
20 min - 04
Bake and finish
Bake at 230 °C for 25 minutes, until the pastry is golden. Finish under the grill for 5 minutes. Mix the chopped garlic with the remaining 30 ml olive oil and brush it over the pie as soon as it comes out of the oven.
Temperature: 230 °C / 446 °FReady to continue when: The pastry is golden and crisp; the garlic and oil lightly coat the surface.
30 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.