Soparnik Recipe: Here Is How To Make Poljički Soparnik

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Soparnik Recipe: Here Is How To Make Poljički Soparnik

Soparnik is a traditional pie-like dish from southern Dalmatia – specifically from the Poljica area between Split and Omiš. In Dalmatia, Soparnik (also known as zeljanik or uljenjak) is made in an extraordinary way, on an open fire – on something called a “komin” which is covered with hot coals from dried grape vines.  This is something very interesting to see so when you are traveling in Croatia I really recommend you try to see it in person.

Never fear though, just because historically, soparnik was baked in the special komin oven, you do not need that now –  you can easily use a regular oven.

There are certain foods that once you bake them or cook them, they don’t stick around in the kitchen for very long – soparnik is one of them! This is a traditional Croatian pie, but it also has a very fascinating history too. Soparnik has been declared to be an intangible cultural heritage of Croatia, by the Croatian Ministry of culture.

Fun Fact: Poljički soparnik is was also awarded a protected status at an EU level. Other Croatian foods that are protected by the EU are, mandarins from Neretva, extra virgin olive oil from Cres, pršut from Krk, Drniš, Krk & Istria, Kulen from Slavonia and potatoes from Lika.

Croatian Receipes_Recipes in English_Poljicki Soparnik_Swiss Chard Pie

Soparnik Recipe Ingredients

Poljički Soparnik Dough

  • 500 g all-purpose flour
  • 1/2 tsp salt
  • 4 tbsp olive oil
  • 250 ml water

Pie Filling

  • 1 bunch parsley leaves
  • 1 kg chard
  • 1 bunch spring onions
  • Salt

Poljički Soparnik Topping

  • 3-4 cloves garlic
  • Olive oil
  • Fresh parsley leaves

How To Make Poljički Soparnik

  • Make a basic dough using the water, flour and olive oil. It should be slightly hard to the touch but, be that’s the right way for it to be
  • Cut the dough into the two equal-size pieces and roll it out into a round shape
  • Wash the chard and remove and discard the hard stems. Cut the chard into strips and mix with the chopped parsley leaves and some green onions. Add a pinch of salt (to taste) and drizzle it with olive oil
  • Dust a baking tray with flour and lay one piece of dough on it. Cover the dough with the chard mixture
  • Cover with the second piece of dough and pinch both dough edges to form a seal, and then twist the ends to close
  • Bake the soparnik in a pre-heated oven for 20 minutes at 200 degrees Celsius
  • Cut the soparnik into rhombus shape pieces and drizzle it with the topping mixture
  • The Poljički soparnik is best served warm with a glass of fine Croatian wine

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