Soparnik: Rustic Swiss Chard Pie from Split

⏱️ Prep Time: 35 minutes • 🍳 Cook Time: 30 minutes

The very first thing I ate when I arrived in Split, Croatia was this unassuming flat pie called Soparnik. Served as an appetizer, it looked simple—but then I bit into it, and I was hooked. Garlicky greens wrapped in a thin, crisp crust with just the right touch of salt and olive oil. I had it again the next morning, still just as good from a tiny bakery tucked into a quiet street.

Rustic slice of Soparnik, still warm, layered with garlicky Swiss chard and brushed with golden olive oil, served on a white ceramic plate.

Soparnik isn’t just a dish—it’s a piece of heritage from the Dalmatian coast. Traditionally made by grandmothers on wood-fired hearths, it’s filled with chopped Swiss chard, onion, and garlic, sandwiched between two thin sheets of dough and baked until golden. It’s meant to be shared, sliced like pizza, and eaten with your hands. Back in Split, it came to me without fanfare—no plate, no garnish—but it didn’t need any. The flavors were perfect on their own.

What struck me most was the balance: the greens didn’t feel heavy, the dough didn’t overpower, and the whole thing had this satisfying crunch at the edges that gave way to tender veggie-packed bites. It's so snackable, I couldn’t believe I’d never heard of it before. In the mornings, I'd walk to that same bakery, grab a slice, and wander the sun-drenched cobblestone streets. The simple joy of that combo—olive oil, garlic, greens, and carbs—stuck with me long after I left.

So here’s my take on it. No fire pit required—just your oven, some good olive oil, and a big pile of Swiss chard. I’ve made this version easy to tackle in an American kitchen, but every time I pull it from the oven, I’m right back in that little bakery in Split. And now, so are my friends.

---

🍽️ Servings: 6 • 🔥 Calories/Serving: 280

Ingredients

For the dough:

• 2 cups all-purpose flour

• ½ tsp salt

• ¾ cup lukewarm water

• 2 tbsp olive oil (plus more for brushing)

For the filling:

• 1 bunch Swiss chard (about 4 cups, chopped and stems removed)

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp freshly ground black pepper

For finishing:

• 2 tbsp olive oil

• 1 clove garlic, finely grated or smashed

---

Steps

Step 1

In a large bowl, mix flour and salt. Slowly add warm water and olive oil while stirring until a dough forms.

Step 2

Knead the dough on a floured surface for about 5–6 minutes until smooth. Cover with a towel and let it rest for 30 minutes.

Step 3

While the dough rests, combine chopped Swiss chard, onion, garlic, olive oil, salt, and pepper in a large bowl. Massage slightly with your hands to soften the greens.

Step 4

Preheat oven to 400°F (200°C). Place a large baking sheet or pizza stone inside to heat.

Step 5

Divide dough into two equal pieces. Roll out one half into a large, thin circle (about 12–14 inches). Place on a parchment-lined board or inverted baking sheet.

Step 6

Spread the chard mixture evenly over the dough, leaving a ½-inch border.

Step 7

Roll out the second dough half to the same size and carefully place it over the filling. Pinch the edges together to seal.

Step 8

Use a fork or knife to poke small holes across the top for steam to escape.

Step 9

Carefully transfer parchment with the pie onto the hot baking sheet or stone. Bake for 25–30 minutes until golden brown and crisp.

Step 10

While it bakes, combine 2 tbsp olive oil with the grated garlic.

Step 11

When the pie is done, brush the top with garlic oil while still hot. Let rest 5 minutes before slicing into wedges.

---

Make it your own!

• 🧀 Add a cheesy twist
  Sprinkle a light layer of feta or ricotta inside with the chard for a more indulgent bite.

• 🥬 Use other greens
  Can’t find Swiss chard? Kale, spinach, or beet greens work beautifully too—just make sure to remove excess moisture.

• 🔥 Spice it up
  Add a pinch of red pepper flakes to the filling if you like a little kick.

• 🍋 Brighten it up
  Finish with a squeeze of lemon juice or a sprinkle of lemon zest before serving for a pop of acidity.

---

Try it with…

Did you make this recipe?

Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.

Don't forget to tag me on Instagram @chompionsblog and use the hashtag #chompions