Soparnik

What it really is

Soparnik is a thin Dalmatian pie associated with Poljica, filled with chard, onion and garlic between sheets of dough. It is baked as a flat round and cut into pieces, with olive oil often brushed over the crust after cooking.

The filling is made from chopped chard, usually mixed with onion and garlic, then enclosed between two thin layers of wheat dough. The sealed pie is baked until the pastry is cooked and the greens have softened inside. A little olive oil and garlic may be brushed over the hot surface. The dough is intentionally thin relative to the green filling, so the result is closer to a flat savory pie than a thick stuffed loaf. Exact proportions and finishing vary among cooks.

Soparnik is tied to the Poljica area of Dalmatia and is often prepared for sharing. Although it uses simple ingredients, sealing the edges well matters: it keeps the filling in place and lets it steam as the crust bakes. The chard is the defining filling; other greens or additions should be identified if used. It is related broadly to filled pies but has its own regional name and characteristic chard-centered form.

How it's served

• Cut into squares or wedges and serve warm or at room temperature.
• Brush with olive oil and garlic after baking when following that common finishing style.

How to write it on the menu

• Describe the chard filling and the thin baked dough; mention any added cheese or other variation.
• Wheat is typical. Check the dough and any finishing ingredients, plus shared oven and board practices.

Savory versions center on chard, though filling ratios and finishing vary.