Soparnik is a savoury pie with a filling of Swiss chard, or blitva as it is known in Croatia. It is believed to be the prototype of the Italian pizza, which the Romans brought to Italy.
Its origins, centuries ago, are from modern-day Omiš and the surrounding areas which was once part of the Poljica Republic in the late Middle Ages and the early modern period in central Dalmatia.
The original season for the dish was the colder time of the year when older, sweeter chard was available.
Flour – 500 g
Olive oil – 3 tablespoons
Water – 250 ml
Parsley – 1 bunch
Swiss chard (blitva) – 1 kg
Spring onion – 1
Garlic – 4 cloves
1. Wash the chard (blitva) cut out the storks. Cut into strips and place in a bowl. Finely chop the spring onion and parsley and add to the chard. Add salt and sprinkle with olive oil.
2. Time to do the pastry – in a bowl sieve the flour. Add salt, 3 tablespoons of olive oil, and water then with a mixer mix together (adding water when needed to keep moist) until it binds.
3. Sprinkle flour on a baking tray and put the (circle) shaped pastry on it. Add the chard/spring onion and parsley mixture on. Cover with the other half of the pastry which has been also rolled into a circle shape.
4. Tuck in the edges so it is all closed around.
5. Place in the oven at 200°C for around 20 minutes.
6. Crush garlic into some olive oil and paste the top of the cooked Soparnik.
Cut and serve. Dobar tek!