Soparnik, zeljenik, uljenak or blitvenjak (Dalmatian chard filled pie) are all names for this traditional dish in Dalmatinska zagora. It goes back from the time of Republic of Poljica. This simple dish made of pastry and Swiss chard stuffing is baked on “komin” – hearth, cut in rhombs and served with a pitcher of wine.
For pastry:
500 g (17.50 oz or 1 lb) soft flour
1 teaspoon salt
4 tablespoons olive oil
350 ml (11.90 fl oz) water
For stuffing:
1 kg (35 oz or 2 lb) Swiss chard
1 tablespoon salt
50 ml (1.70 fl oz) olive oil
60 g (2 oz) onion or spring onion
For brushing:
50 ml (1.70 fl oz) olive oil
2 cloves garlic
Preparation
Wash the Swiss chard and cut off the white parts of the stalk. Then cut it into stripes and distribute on the half of a tablecloth, and cover it with the other half of the tablecloth. Let it dry over night, so the excess water is soaked, in order to prevent pastry from breaking.
Prepare pastry from flour, salt, olive oil and water. Let it rest for a while.
In the meantime prepare the stuffing. Put the Swiss chard in a larger pail, sprinkle with salt, add chopped onion and olive oil. Mix it all well and let it stand for about 10 minutes.
Divide the pastry in two parts and roll to the size of the baking pan (37×40 cm/14,5×16 in). Use the roller to transfer the rolled pastry onto the oiled pan, distribute the stuffing which you previously squeezed off excess liquid.
Then transfer the other part of the pastry in the same way and use your fingers to connect the edges in order to prevent stuffing leakage. Use the fork and prick the upper pastry in several places before baking.
Bake for 40 minutes in an oven heated to 180°C (350°F).
Serving
Brush the baked soparnik with olive oil and chopped garlic, serve with pitcher of red wine.
Preparation time
90 minutes
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