- View
Soparnik is a traditional pie from the Dalmatian hinterland of Croatia, filled with Swiss chard and baked between layers of thin dough. It is rustic in appearance yet rich in character, a dish that reflects centuries of resourceful cooking in rural households.
This pie is more than just a way to use local greens. It represents community, often prepared for gatherings where food was shared among neighbours and families. Soparnik is hearty yet simple, filling the table with both nourishment and meaning.
Though made with modest ingredients, it carries a sense of care in its preparation. Each step, from rolling the dough to brushing the crust with olive oil and garlic, is done with an attention that elevates everyday produce into something memorable.
What Is Soparnik?
Soparnik is a savoury pie made with paper thin dough and a filling of Swiss chard mixed with onions, parsley, and olive oil. Once assembled, it is baked on a hearth under hot embers, which gives it a unique texture and flavour.
The pie is usually cut into diamond shaped pieces after baking. The crust is brushed with olive oil infused with garlic, adding fragrance and depth. This final touch makes the pie aromatic, soft on the inside, and golden on the outside.
Served warm, it is satisfying without being heavy. Soparnik can be eaten as a main dish or as part of a larger meal. It is versatile in its place at the table, equally at home during fasting periods or festive occasions.
Ingredients and Taste
The heart of Soparnik lies in Swiss chard, a leafy green that thrives along the Dalmatian coast. It is finely chopped and combined with sliced onions and parsley, then seasoned with salt and olive oil before being spread between sheets of dough.
The dough is simple, made from flour, water, salt, and a little oil. Rolled thin, it forms a crisp yet tender crust that contrasts with the soft filling. When baked under embers, it develops a subtle smokiness that defines the dish.
Each bite is a blend of earthy greens, sweetness from the onions, and freshness from the parsley. The garlic oil brushed on top adds a gentle sharpness, while the crust delivers warmth and texture. The flavour is humble yet layered, never overpowering.
A Taste of History
Soparnik is considered one of the oldest traditional dishes of Dalmatia, with roots stretching back to the time when people cooked over open hearths. It was often prepared on fasting days, particularly before religious holidays, as it contains no meat.
Its origins are tied to the Poljica region, near Split, where Swiss chard grew in abundance. Families relied on what was available, turning simple crops and flour into a filling meal that could feed many without unnecessary extravagance.
The method of baking under embers is part of its heritage. Before modern ovens, the pie was placed on a metal tray called a sinija, then covered with hot coals. This technique created a crust that was crisp yet not dry, with a smoky undertone.
In recognition of its cultural value, Soparnik has even been listed as part of Croatia’s intangible cultural heritage. Today it is still baked in homes and celebrated at food festivals, linking modern Croatia to the kitchens of earlier generations.
Eating Soparnik is not only about flavour but also about connection to land and tradition. It is a reminder of how communities once made the most of what they had, creating a dish that continues to hold meaning far beyond its ingredients.
How to Make Soparnik (Swiss Chard Pie)
Soparnik is a centuries old Dalmatian dish, often called the ancestor of pizza. This rustic pie is filled with Swiss chard, garlic, and olive oil, enclosed in thin dough and baked until crisp. Expect earthy flavours, flaky crust, and the aroma of the Adriatic countryside. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 500g plain flour
- 300ml lukewarm water
- 2 tbsp olive oil
- 1 tsp salt
For the filling
- 500g Swiss chard leaves (blitva), finely chopped
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 4 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For finishing
- 2 tbsp olive oil (for brushing after baking)
- 1 garlic clove, finely grated
Cooking Instructions
Step 1: Prepare the dough
To begin, place flour and salt in a large bowl. Gradually add lukewarm water and olive oil, mixing until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes. Transition to preparing the filling.
Step 2: Prepare the chard filling
Finely chop the Swiss chard leaves and place in a large bowl. Add diced onion, minced garlic, olive oil, salt, and black pepper. Toss well to coat the greens evenly. Move to rolling the dough.
Step 3: Divide and roll the dough
Divide the rested dough into two equal portions. On a floured surface, roll each piece into a thin circle about 2–3mm thick. One will serve as the base, the other as the top layer. Prepare your baking surface next.
Step 4: Assemble the pie
Place one rolled dough circle onto a floured baking sheet or stone. Spread the chard mixture evenly across, leaving a small border around the edges. Cover with the second dough circle. Transition to sealing.
Step 5: Seal the edges
Press the edges of the two dough circles together, folding slightly inward to secure the filling. Use your fingers or the back of a fork to crimp neatly. Proceed to preheating and baking.
Step 6: Bake the Soparnik
Preheat your oven to 220°C (fan 200°C). Place the assembled pie on a baking tray or hot stone. Bake for 25–30 minutes until the crust is lightly browned and crisp. Transition to brushing the topping.
Step 7: Brush with garlic oil
While the pie is still hot, brush the surface generously with olive oil mixed with finely grated garlic. This gives Soparnik its authentic aroma and glossy finish. Allow to rest briefly.
Final Step: Slice and serve
Cut Soparnik into diamond shaped pieces and serve warm. Traditionally enjoyed as a snack or light main with olives, cheese, or cured meats on the side. Presentation tip: serve on wooden boards for rustic authenticity.
Variations and substitutions
- Swiss chard substitute: Spinach or beet greens can be used if Swiss chard is unavailable.
- Onion substitute: Leeks provide a milder, sweeter flavour.
- Baking method: Traditionally baked on a hearth under an iron lid covered with hot embers. A hot pizza stone in a home oven makes a good alternative.
Cooking Tips for Perfect Soparnik
- Roll the dough very thin for authentic texture.
- Avoid overfilling to keep the pie crisp rather than soggy.
- Rest the pie for 5 minutes after baking to allow flavours to settle.
- Use high quality olive oil as it is central to the flavour.
Croatian Soparnik (Swiss Chard Pie)
Ingredients
For the dough
- 500 g plain flour
- 300 ml lukewarm water
- 2 tbsp olive oil
- 1 tsp salt
For the filling
- 500 g Swiss chard leaves blitva, finely chopped
- 1 medium onion finely diced
- 3 garlic cloves minced
- 4 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For finishing
- 2 tbsp olive oil for brushing after baking
- 1 garlic clove finely grated
Instructions
- To begin, place flour and salt in a large bowl. Gradually add lukewarm water and olive oil, mixing until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes. Transition to preparing the filling.
- Finely chop the Swiss chard leaves and place in a large bowl. Add diced onion, minced garlic, olive oil, salt, and black pepper. Toss well to coat the greens evenly. Move to rolling the dough.
- Divide the rested dough into two equal portions. On a floured surface, roll each piece into a thin circle about 2–3mm thick. One will serve as the base, the other as the top layer. Prepare your baking surface next.
- Place one rolled dough circle onto a floured baking sheet or stone. Spread the chard mixture evenly across, leaving a small border around the edges. Cover with the second dough circle. Transition to sealing.
- Press the edges of the two dough circles together, folding slightly inward to secure the filling. Use your fingers or the back of a fork to crimp neatly. Proceed to preheating and baking.
- Preheat your oven to 220°C (fan 200°C). Place the assembled pie on a baking tray or hot stone. Bake for 25–30 minutes until the crust is lightly browned and crisp. Transition to brushing the topping.
- While the pie is still hot, brush the surface generously with olive oil mixed with finely grated garlic. This gives Soparnik its authentic aroma and glossy finish. Allow to rest briefly.
- Cut Soparnik into diamond shaped pieces and serve warm. Traditionally enjoyed as a snack or light main with olives, cheese, or cured meats on the side. Presentation tip: serve on wooden boards for rustic authenticity.
Leave a Review