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Šoparnik Pie
A traditional savory pie from the Dalmatian hinterland, featuring a filling of Swiss chard, garlic, and olive oil encased in a thin, rustic dough. This version is a simplified approach to the classic.
🧂 Ingrediente
- 400 g All-purpose flour(plus more for dusting)
- 180 ml Water(lukewarm)
- 4 tbsp Olive oil(plus more for brushing)
- 1 tsp Salt
- 1 kg Swiss chard(stems removed, roughly chopped)
- 4 Garlic cloves(minced)
- 1/2 tsp Black pepper(freshly ground)
👨🍳 Instrucțiuni
- 1
For the dough: In a large bowl, combine flour and salt. Gradually add lukewarm water and 2 tbsp of olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.
💡 Sfaturi Profesioniste: The dough should be soft but not sticky. - 2
While the dough rests, prepare the filling. Blanch the chopped Swiss chard in boiling water for 1-2 minutes. Drain thoroughly and squeeze out as much excess water as possible. Chop the blanched chard finely.
💡 Sfaturi Profesioniste: Squeezing out water is crucial to prevent a soggy pie. - 3
In a bowl, combine the chopped chard, minced garlic, remaining 2 tbsp of olive oil, salt, and pepper. Mix well.
- 4
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of dough very thinly into a circle, about 12-14 inches in diameter. Carefully transfer it to a baking sheet lined with parchment paper.
- 5
Spread the Swiss chard filling evenly over the dough, leaving a small border around the edge.
- 6
Roll out the second portion of dough to a similar size as the first. Carefully place it over the filling. Trim any excess dough and crimp the edges to seal, or fold the bottom dough edge up over the top edge and press to seal.
💡 Sfaturi Profesioniste: Ensure the pie is well sealed to prevent filling from leaking. - 7
Brush the top of the pie generously with olive oil. Cut a few slits in the top crust to allow steam to escape.
- 8
Bake in a preheated oven at 200°C (400°F) for 35-40 minutes, or until the crust is golden brown and crisp.
- 9
Let the pie cool slightly before slicing and serving. It can be served warm or at room temperature.
💡 Sfaturi Profesioniste
- ✓Use good quality olive oil for the best flavor.
- ✓If Swiss chard is unavailable, spinach can be used as a substitute, though the flavor will be different.
- ✓The key to authentic Šoparnik is the very thin dough and generous use of olive oil.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Some recipes include a small amount of finely chopped garlic in the dough itself.
- A pinch of red pepper flakes can be added to the filling for a slight kick.