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Dalmatinski Soparnik
Swiss Chard Pie
A traditional savory pie from the Dalmatian region of Croatia, featuring a filling of Swiss chard, garlic, and olive oil encased in a thin dough. It's often baked in a wood-fired oven, giving it a unique smoky flavor.
đ§ Ingredienser
- 500 g All-purpose flour
- 150 ml Olive oil(plus extra for brushing)
- 200 ml Water(lukewarm)
- 1 tsp Salt
- 1.5 kg Swiss chard(leaves only, roughly chopped)
- 4 cloves Garlic(minced)
- 0.5 bunch Parsley(chopped)
- 0.5 tsp Black pepper(freshly ground)
đšâđł Instruktioner
- 1
For the dough: Combine flour and salt in a large bowl. Gradually add lukewarm water and 50ml of olive oil, mixing until a smooth, elastic dough forms. Knead for about 10 minutes. Cover and let rest for at least 30 minutes.
- 2
For the filling: Blanch the chopped Swiss chard in boiling salted water for 2-3 minutes. Drain thoroughly and squeeze out excess water. In a bowl, combine the blanched chard with minced garlic, chopped parsley, remaining olive oil (100ml), and black pepper. Mix well.
- 3
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a very thin round sheet, about 30-35 cm in diameter. Carefully transfer it to a baking tray lined with parchment paper.
- 4
Spread the Swiss chard filling evenly over the dough base, leaving a small border.
- 5
Roll out the second portion of dough into a similar thin round sheet. Place it over the filling, and carefully tuck the edges of the top and bottom dough layers together to seal.
- 6
Brush the top of the pie generously with olive oil. Make a few small slits on the top to allow steam to escape.
- 7
Bake in a preheated oven at 200°C (400°F) for about 35-40 minutes, or until the crust is golden brown and crisp. For a more authentic flavor, bake in a wood-fired oven if available.
- 8
Let cool slightly before slicing and serving.
đĄ Proffstips
- âEnsure the Swiss chard is very well drained to prevent a soggy pie.
- âThe dough should be rolled out as thinly as possible.
- âUsing good quality olive oil is key to the flavor.
- âTraditionally baked in a wood-fired oven for a smoky aroma.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some variations include a small amount of finely chopped onion in the filling.
- A pinch of chili flakes can be added for a touch of heat.