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.