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Å oparnik
Zeljanik
A traditional savory pie from Dalmatia, particularly the Cetina region, made with a thin dough filled generously with Swiss chard and garlic, then baked until crispy.
ð§ ææ
- 500 g All-purpose flour(plus more for dusting)
- 250 ml Water(lukewarm)
- 2 tbsp Olive oil(for dough)
- 1 tsp Salt(for dough)
- 1.5 kg Swiss chard(stems removed, roughly chopped)
- 4-6 cloves Garlic(minced)
- 100 ml Olive oil(for filling and brushing)
- to taste Salt(for filling)
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
For the dough: Combine flour, lukewarm water, 2 tbsp olive oil, and 1 tsp salt in a bowl. Knead until a smooth, elastic dough forms. Cover and let rest for at least 30 minutes.
- 2
While the dough rests, prepare the filling. Blanch the chopped Swiss chard in boiling salted water for 2-3 minutes. Drain very well, squeezing out as much water as possible. Chop finely.
- 3
In a bowl, combine the finely chopped chard, minced garlic, 100 ml olive oil, salt, and pepper. Mix well.
- 4
Preheat your oven to 200°C (400°F). If using a traditional peka, prepare it for baking.
- 5
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of dough as thinly as possible into a round shape, large enough to line your baking dish or peka. Transfer the dough to the baking dish, letting it overhang the edges.
- 6
Spread the Swiss chard and garlic filling evenly over the dough base.
- 7
Roll out the second portion of dough thinly. Place it over the filling to cover the pie. Trim the edges of both dough layers and press them together to seal. You can crimp the edges decoratively.
- 8
Brush the top of the Å oparnik generously with olive oil.
- 9
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and crispy. If using a peka, bake until done.
- 10
Let the Å oparnik cool slightly before slicing and serving. It can be served warm or at room temperature.
ð¡ ããã®ã³ã
- âEnsure the Swiss chard is squeezed very dry to prevent a soggy bottom crust.
- âThe thinner you can roll the dough, the more authentic and crispy the Å oparnik will be.
- âDon't be shy with the olive oil; it's key to the flavor and texture.
- âTraditionally baked under a 'peka' (a metal or clay dome) which gives it a unique texture.
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- Some recipes include a small amount of finely chopped onion in the filling.
- A pinch of nutmeg can be added to the filling for extra flavor.