Soparnik is Dalmatian dish and it’s traditionally baked on Good Friday. This famous Chard Pie was known as a food for the poor. It’s especially tasty when it’s baked in a fireplace. But since most of us don’t have a fireplace, here’s a recipe for Soparnik that you can make in the oven.
Ingredients for Soparnik:
- 500 g of flour
- 2 tbsp of olive oil
- 250 ml of water
- pinch of salt
- 500 g of chard (it’s better if it is an old chard, or you can leave it in a fridge for few days to soften)
- 2 spring onions
- For the dressing: 1 tbsp of olive oil and 1 garlic slice
- Wash the chard and let it dry well (you can do it the night before).
- When it’s dry, remove the white pieces and cut the chard into strips.
- Put the chard into the bowl, salt it and sprinkle with olive oil, than add the chopped spring onions.
- Mix everything well with your hands.
- Then knead the dough of 500 g flour, 2 tablespoons olive oil, a little salt and 250 ml water.
- Divide the dough into two parts. Roll each piece of dough into a circle.
- In a baking tray (previously greased with butter and sprinkled with flour), place one piece of dough. Put a chard on it. Then cover it with the other part of the dough and underline the ends.
- Bake at 200 ° C (392°F) for about 45 minutes.
- When the Soparnik is baked and still hot, coat it with chopped garlic and olive oil.
Soparnik goes very well with red wine or bevanda (red vine with water).