Vegetable dishes
Soparnik – thin oven-baked chard pie
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Two very thin pastry layers enclose chard and onion, finished after baking with olive oil and garlic. This Poljica speciality is traditionally baked on the hearth beneath embers. A household oven is the stated adaptation here.
Timing
- Preparation: about 35 minutes, including about 15 minutes during dough resting
- Dough resting: 60 minutes; settling: about 5 minutes
- Baking: about 20 minutes
- Total time: about 1 hour 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 395 kcal
- Protein
- ≈ 10.6 g
- Carbohydrates
- ≈ 56.5 g
- Fat
- ≈ 12.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Chard counts as 500 g prepared leaves; removed stalks are excluded. All flour and 50 ml oil, including the garlic-oil finish, are included.
Quantity assumptions and ingredient mapping
- 300 g plain wheat flour, including 15 g for rolling · ≈ 300.0 g · Assumed quantity / reference product
- 165 ml lukewarm water · ≈ 165.0 g · Assumed quantity / reference product
- 500 g chard leaves without thick stalks, prepared weight · ≈ 500.0 g · Assumed quantity / reference product
- 100 g onion · ≈ 100.0 g · Assumed quantity / reference product
- 50 ml olive oil, divided · ≈ 45.5 g · Assumed quantity / reference product
- 10 g garlic · ≈ 10.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g plain wheat flour, including 15 g for rolling
- 165 ml lukewarm water
- 6 g salt, divided
- 500 g chard leaves without thick stalks, prepared weight
- 100 g onion
- 50 ml olive oil, divided
- 10 g garlic
Instructions
- Knead 285 g flour with 3 g salt and water for about 8 minutes until smooth. Cover and rest for 60 minutes. Reserve the remaining 15 g flour for rolling.
- Meanwhile wash and dry chard very thoroughly, then slice finely. Finely chop onion. Preheat oven in good time to 240°C conventional heat with an inverted tray on the lower-middle shelf.
- Halve dough and roll into two very thin rounds about 34 cm across using a little reserved flour. Set one on suitable parchment. Only now mix chard with onion, 3 g salt and 20 ml oil and spread thinly on the dough, leaving a 2 cm border.
- Cover with the second round and fold the joined edges inward. Slide onto the hot tray and bake for about 18–22 minutes until pastry browns in patches and filling wilts. If a large bubble forms, carefully make a small vent, keeping clear of escaping steam.
- Finely crush garlic, mix with the remaining 30 ml olive oil and brush over the hot pie. Let stand for about 5 minutes, then cut into diamonds. Use garlic oil freshly made.
Tips
- Use parchment only if rated for 240°C. Otherwise work on a lightly floured tray. Water on leaves makes the base soggy.
- Removed chard stalks can be cooked separately. This plain version contains no cheese; spinach would be a clearly identified substitute for chard.
