SoparnikSwiss Chard Flat Pie
This famous flat pie from the Poljica region is made with a very thin dough wrapped around a simple chard and onion filling. Once baked crisp, it is brushed with olive oil and rubbed with garlic while still hot.
Prep
1h 15m
Cook
25m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 600gAll-Purpose Flour
- 320mlWater
- 8gSalt
- 20mlExtra Virgin Olive Oil
Filling
- 500gSwiss Chard (finely chopped)
- 250gOnion (finely chopped)
- 6gSalt
Topping
- 20gGarlic (halved)
- 50mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and the salt in a bowl. Add the water and the extra virgin olive oil, then knead until smooth and elastic.
- 02
Cover the dough and let it rest until relaxed and easier to roll.
- 03
Combine the swiss chard, onion, and salt. Toss well, then squeeze lightly to remove excess moisture.
- 04
Divide the dough in two pieces and roll each one into a very thin round.
- 05
Lay one round on a floured surface, spread the chard mixture evenly over it, and cover with the second round.
- 06
Seal the edges well and slide the pie onto a hot tray or baking surface.
- 07
Bake at 220°C (428°F) until the crust is crisp and lightly blistered.
- 08
Brush the hot pie with the extra virgin olive oil and rub the surface gently with the garlic.
- 09
Let the pie cool slightly before cutting it into squares or wedges.
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