Soparnik
Preparation: 40 mins
Baking: 20 mins
For 4 servings
Ingredients
Teig
- 300 g flour
- 150 ml water
- 1 tbsp olive oil
- 1 tsp cider vinegar
- Pinch of salt
Filling
- 300 g chard
- 1 onion
- 1 bunch of parsley
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Knead the flour, water, olive oil, apple cider vinegar and salt into a smooth dough. Cover and let the dough rest for about 30 minutes.
- Preheat the oven to 220–230 °C.
- Cut the Swiss chard and onion into thin strips. Chop the parsley. Lightly salt the Swiss chard, let it sit briefly, then squeeze out the excess liquid thoroughly.
- In a bowl, combine the Swiss chard, onion and parsley with olive oil, salt and pepper.
- Halve the dough. Roll out the first half very thinly to about 30 cm in diameter and place it on a baking sheet. Spread the filling evenly on top, leaving about 2 cm free around the edges.
- Roll out the second half of the dough equally thin and place it on top. Press the edges together and fold or roll them to seal.
- Bake in the oven for about 15–20 minutes, until the dough is lightly browned and crispy.
- Remove the soparnik from the oven and brush with a little olive oil.
About this recipe
Soparnik is a hearty chard cake and a speciality in Croatia. It requires only a few ingredients and is an alternative to Italian pizza.