How to Make Soparnik: Croatia's Traditional Chard Pie

Soparnik is a rustic pie from the Poljica region near Split, often called the forerunner of pizza. Made with simple ingredients—chard, onions, olive oil, and a thin dough—it has been a staple of Dalmatian tables for centuries. In 2019 it gained European protected designation of origin status, cementing its place in Croatian culinary heritage.

Ingredients

• For the dough: plain flour, water, olive oil, salt
• For the filling: Swiss chard (or spinach), spring onions or regular onions, garlic (optional), olive oil, salt, pepper

Quantities are flexible; aim for roughly equal parts chard and onion by volume. The dough should be soft but not sticky.

Method

1. Mix flour, water, a splash of olive oil and a pinch of salt to form a smooth dough. Knead well, then cover and rest for at least 30 minutes.
2. Wash the chard thoroughly, remove tough stalks, and chop finely. Finely chop the onions and garlic (if using). Combine in a bowl with a generous glug of olive oil, salt and pepper.
3. Preheat your oven to 220°C (or heat a peka if you have one).
4. Divide the dough into two balls. Roll each into a thin round, as large as your baking tray.
5. Place one round on a greased tray, spread the chard mixture evenly over it, leaving a small border. Lay the second round on top and press the edges to seal. Prick the top with a fork in several places.
6. Bake for 15–20 minutes until golden and crisp. If using a peka, cook covered with embers for about 25 minutes.
7. While still warm, brush the top with a mixture of olive oil and crushed garlic. Let it rest for a few minutes before cutting into diamond shapes.

Serving and Traditions

Soparnik is often made for festivals and family gatherings. It is best enjoyed warm or at room temperature, drizzled with a little extra olive oil and accompanied by a glass of local red wine. Some families add a sprinkle of grated cheese, but purists keep it simple to let the earthy flavour of chard shine through.