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Šoparnik
A traditional savory pie from Dalmatia, specifically the Poljica region. Šoparnik is made with a thin dough filled with Swiss chard, garlic, and olive oil, then baked over an open fire or in an oven.
🧂 Ainekset
- 400 g All-purpose flour
- 200 ml Water(lukewarm)
- 2 tbsp Olive oil(for dough)
- 1 tsp Salt(for dough)
- 1.5 kg Swiss chard(leaves only, stems removed)
- 4 cloves Garlic(minced)
- 150 ml Olive oil(for filling)
- 1 tsp Salt(for filling)
- 0.5 tsp Black pepper
👨🍳 Ohjeet
- 1
For the dough: Mix flour, lukewarm water, 2 tbsp olive oil, and 1 tsp salt. Knead until smooth and elastic.
💡 Ammattilaisvinkit: The dough should be soft but not sticky. - 2
Divide the dough into two equal portions. Cover and let rest for 30 minutes.
- 3
Wash the Swiss chard leaves thoroughly. Blanch them in boiling water for 2-3 minutes, then drain and shock in ice water.
💡 Ammattilaisvinkit: Blanching makes the chard easier to handle and reduces its bitterness. - 4
Squeeze out as much water as possible from the blanched chard. Chop the leaves finely.
💡 Ammattilaisvinkit: Thoroughly squeezing out water is crucial to prevent a soggy pie. - 5
In a bowl, combine the chopped chard, minced garlic, 150 ml olive oil, 1 tsp salt, and pepper.
- 6
Preheat your oven or prepare your grill for baking at a high temperature (around 220°C/430°F).
- 7
On a floured surface, roll out one portion of dough very thinly into a round shape, about 30-35 cm in diameter.
💡 Ammattilaisvinkit: Aim for a translucent dough. - 8
Transfer the dough to a baking sheet or pizza stone. Spread the chard filling evenly over the dough, leaving a small border.
💡 Ammattilaisvinkit: Don't overfill, as it can make it difficult to seal. - 9
Roll out the second portion of dough thinly into a similar size. Place it over the filling.
💡 Ammattilaisvinkit: Ensure the top layer is also thin. - 10
Trim the edges and crimp them together to seal the pie. You can also fold the top edge over the bottom edge and press to seal.
💡 Ammattilaisvinkit: A good seal prevents the filling from leaking. - 11
Brush the top of the Šoparnik with a little olive oil. Make a few small holes with a fork or knife to allow steam to escape.
💡 Ammattilaisvinkit: This helps to achieve a crispier crust. - 12
Bake for 25-30 minutes, or until the crust is golden brown and crisp.
- 13
Let it cool slightly before slicing and serving. Drizzle with extra olive oil if desired.
💡 Ammattilaisvinkit
- ✓Traditionally baked on a wood-fired hearth, but a hot oven or grill works well.
- ✓The key to good Šoparnik is very thin dough and plenty of olive oil.
- ✓Ensure the chard is very well drained to avoid a soggy bottom.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a small amount of finely chopped onion in the filling.
- A pinch of red pepper flakes can be added for a touch of heat.
- Serve with a side of local cheese or cured meats.