Soparnik

Soparnik is from the Poljica region, which is located near Split on the Dalmatian coast. It is a typical flat pizza-like pie stuffed with Swiss chard that's a mainstay of Croatian cuisine.

At the end of July, there is even a festival dedicated to this particular supper, when families compete for the finest Soparnik prize. It's a fantastic opportunity to sample a variety of different types. People from this area are famed for their Swiss chard (also known as "blitva"), and locals are even known as "blitvari" (people who eat Swiss chard).

Ingredients:

• 2.2 pounds of chard
• 2 oz. onion
• 2 garlic cloves
• 4 cups of pastry flour
• Olive oil
• 4 teaspoons oil
• 1,5 cups of water
• 2 tablespoons of parsley, finely chopped
• 1 teaspoon salt
• 1 tablespoon of Vegeta (all-purpose seasoning)

Instructions:

• Heat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Make a firm dough with flour, salt, oil, and water.
• Make two balls out of the dough, one larger and one smaller. Allow for 15 minutes of resting time after covering with a cloth.
• Wash and dry the chard thoroughly. It should be cut into small pieces.
• Add the onion to the chard after it has been chopped. Parsley is also a good addition.
• Combine all of the ingredients in a large mixing bowl.
• Take the larger dough piece and roll it out.
• Spread the chard mixture on top of the dough on a baking sheet.
• Take the remaining dough piece and roll it out.
• Place the chard on top of the rolled-out dough.
• Join the upper and lower doughs by pressing the edges of the dough together. To prevent the filling from leaking out, press the sides firmly together.
• Bake the soparnik for 35–40 minutes.
• Chop the garlic and add it to the olive oil while it's baking. Set it aside.
• When the soparnik is done baking, remove it from the oven and coat it with olive oil and garlic while it is still hot.
• Allow cooling somewhat before cutting into triangles or squares.