👨‍🍳 Instruktioner

1. 1

   For the dough: Mix flour, lukewarm water, 2 tbsp olive oil, and 1 tsp salt. Knead until smooth and elastic.

   💡 Proffstips: The dough should be soft but not sticky.
2. 2

   Divide the dough into two equal portions. Cover and let rest for 30 minutes.

3. 3

   Wash the Swiss chard leaves thoroughly. Blanch them in boiling water for 2-3 minutes, then drain and shock in ice water.

   💡 Proffstips: Blanching makes the chard easier to handle and reduces its bitterness.
4. 4

   Squeeze out as much water as possible from the blanched chard. Chop the leaves finely.

   💡 Proffstips: Thoroughly squeezing out water is crucial to prevent a soggy pie.
5. 5

   In a bowl, combine the chopped chard, minced garlic, 150 ml olive oil, 1 tsp salt, and pepper.

6. 6

   Preheat your oven or prepare your grill for baking at a high temperature (around 220°C/430°F).

7. 7

   On a floured surface, roll out one portion of dough very thinly into a round shape, about 30-35 cm in diameter.

   💡 Proffstips: Aim for a translucent dough.
8. 8

   Transfer the dough to a baking sheet or pizza stone. Spread the chard filling evenly over the dough, leaving a small border.

   💡 Proffstips: Don't overfill, as it can make it difficult to seal.
9. 9

   Roll out the second portion of dough thinly into a similar size. Place it over the filling.

   💡 Proffstips: Ensure the top layer is also thin.
10. 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.

    💡 Proffstips: A good seal prevents the filling from leaking.
11. 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.

    💡 Proffstips: This helps to achieve a crispier crust.
12. 12

    Bake for 25-30 minutes, or until the crust is golden brown and crisp.

13. 13

    Let it cool slightly before slicing and serving. Drizzle with extra olive oil if desired.