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Chard, parsley, and garlic wrapped in thin dough and baked in hearth embers — a humble Dalmatian pie.
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Soparnik is a traditional dish of the Poljica region near Split: Swiss chard, onion, and parsley are wrapped in thin dough and baked on hot embers in the hearth. Once baked, it's brushed with garlic and olive oil. Some say it was born when people hid their food during Ottoman times. It's protected by Croatian geographical indication.
Knead the flour, water, 2 tbsp olive oil, and 1 tsp salt and rest 30 minutes.
Finely chop the spinach, onion, and parsley and toss with 2 tbsp olive oil and a pinch of salt (don't cook).
Divide the dough in two and roll each into a large thin circle.
Spread the filling over the first, cover with the second, and seal the edges.
Bake at 230°C for 20–25 minutes (or cook both sides in a large frying pan).
Brush the hot pie with grated garlic and the remaining olive oil and cut into diamonds.