Croatian Swiss Chard Pie

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A rustic Dalmatian flatbread pie from the Poljica region of Croatia, traditionally baked under a bell-shaped lid. Tender Swiss chard is layered between two thin sheets of olive oil dough for a simple, herbaceous savory pie that pairs beautifully with a glass of local wine.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 13 gFat
• 2 gSaturated Fat
• 36 gCarbs
• 3 gFiber
• 3 gSugar
• 6 gProtein
• 520 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 3.2 mgIron
• 22 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (315 g) all-purpose flour
• 1/2 cup (120 ml) warm water
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt

For the filling

• 1 lb (450 g) Swiss chard, stems removed and leaves finely chopped
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1/3 cup fresh flat-leaf parsley, chopped
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fine sea salt

For finishing

• 2 tablespoons extra-virgin olive oil for drizzling
• 1/4 cup (30 g) finely grated Parmesan or dry sheep's cheese (optional)

Directions

1. In a medium bowl, whisk together the flour and salt. Pour in the warm water and olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a kitchen towel and let rest for 15 minutes.
2. Meanwhile, prepare the filling. Place the chopped Swiss chard in a large bowl and pour boiling water over it just to wilt; drain well and squeeze out excess moisture. Combine with the diced onion, garlic, parsley, olive oil, salt, and pepper. Toss until evenly coated.
3. Preheat the oven to 425°F (220°C). Lightly oil a 12-inch round baking pan or pizza tray.
4. Divide the rested dough in half. Roll the first half on parchment paper into a thin round about 14 inches in diameter, then transfer it to the prepared pan, letting the edges drape slightly over the sides.
5. Spread the chard filling evenly over the dough, leaving a 1-inch border. Roll the second half of the dough into another 14-inch round and lay it over the filling. Trim excess dough, then crimp or fold the edges together to seal the pie.
6. Drizzle the top with olive oil, then prick the surface all over with a fork so steam can escape. If using, sprinkle the grated cheese over the top.
7. Bake on the middle rack for 28-32 minutes, until the crust is golden brown and crisp at the edges.
8. Remove from the oven and let rest for 5 minutes before slicing into wedges. Drizzle with a little more olive oil just before serving.
9. Serve warm or at room temperature, traditionally as a starter or light main with a side of yogurt or a simple green salad.

Cook’s Notes

• Blanching the chard briefly and squeezing it dry prevents a soggy bottom crust.
• Traditional soparnik uses no cheese at all; the optional Parmesan is a modern addition for extra savoriness.
• For an even more authentic result, bake the pie over a hot stone or inverted tray on the lowest rack.
• Leftovers reheat beautifully in a dry skillet over medium heat, restoring crispness to the crust.
• Serve with a drizzle of aged Croatian olive oil and a squeeze of lemon for brightness.

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