Soparnik (Croatian Swiss Chard Pie)

Name: Soparnik (Croatian Swiss Chard Pie)
Total time: 1 h 30 min
Cuisine: Balkan
Ingredients: 300g plain flour; 1 tsp fine salt; 150ml lukewarm water; 4 tbsp olive oil; 700g Swiss chard, stalks and leaves, washed; 2 onions, finely chopped; 3 garlic cloves, crushed; 30g parsley, finely chopped; 1 tsp fine salt, for the filling; 0.5 tsp ground black pepper

A thin, crisp flatbread pie packed with Swiss chard, onion and parsley, a traditional Dalmatian bake from Croatia.

Time1 hr 30
LevelMedium
Costabout £0.75 a head
Oven230°C (210°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

311kcal
46.7gcarbs
5.5gof which sugars
10.5gfat
3gsaturates
8.8gprotein
5.7gfibre
2.0gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 slices

Ingredients

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300 gplain flour
1 tspfine salt
150 mllukewarm water
4 tbspolive oil
700 gSwiss chardstalks and leaves, washed
2onionsfinely chopped
3garlic clovescrushed
30 gparsleyfinely chopped
1 tspfine saltfor the filling
½ tspground black pepper

Method

1
Mix the flour and 1 tsp salt in a bowl. Add the water and 2 tbsp of the oil and mix to a soft dough. Knead for 8 to 10 minutes until smooth and elastic, then cover and rest for 30 minutes.
30 min
2
Finely shred the chard, stalks and all, and put in a colander with the filling salt. Toss and leave for 15 minutes.
15 min
3
Squeeze the chard really hard in a clean tea towel to get rid of as much water as you can. Mix with the onions, garlic, parsley, pepper and 1 tbsp of the oil.
4
Put a large baking tray in the oven and heat to 230°C (210°C fan).
5
Divide the dough in two. Roll or stretch each piece on a floured surface into a very thin round, about 32 cm across.
6
Slide one round onto a sheet of baking paper. Spread the filling over, leaving a 2 cm border. Cover with the second round, press the edges to seal and fold over to make a rim. Prick the top with a fork.
7
Brush with the remaining oil. Slide the paper and pie onto the hot tray. Bake for 25 to 30 minutes until crisp, blistered and golden at the edges.
28 min
8
Cool for 5 minutes, then cut into wedges. Serve warm or at room temperature.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.