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Soparnik – Delicious Traditional Dish With Protected Geographical Indication

Yields6 ServingsPrep Time35 minsCook Time40 minsTotal Time1 hr 15 mins

 500 g pastry flour
 1 kg chard
 60 g onion
 2 tbsp parsley
 2 cloves of garlic
 350 ml water
 50 ml olive oil
 4 tbsp oil
 1 tsp salt
 1 tbsp Vegeta

Mix flour, salt, oil, and water into a smooth dough.

Soparnik - Mixing The Ingredients For The Dough


Divide dough into 2 balls (one bigger, one smaller) and cover them. Let them rest for 15 minutes.

Soparnik - Dough


Clean the chard and drain it well. Cut onion and parsley, and add them to the chard. Add Vegeta as well. Mix all the ingredients.

Soparnik - Chard Mixture


Put a bit of flour on the table and then roll out the bigger dough. After that, place the dough into a baking pan and put the chard on it. Make sure that the chard is evenly and thinly divided.

Soparnik - Rolled Out Dough & Chard Filling


Roll out the smaller dough and place it over the chard. Press the edges of the dough well so the filling doesn't leak out. Pierce the surface of the dough with a fork.

Soparnik - Upper Dough


Heat the oven up to 180°C (356 °F). Put soparnik inside and bake it for around 40 minutes. Once it is baked, coat it with olive oil and garlic.

Soparnik - Coating With Olive Oil & Garlic


Let soparnik cooldown and then cut it into triangles or squares. Serve it with red wine!

Soparnik - final result 3

Nutrition Facts

Servings 6