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11th May, 2018

Soparnik is a traditional savoury pie from Croatia made from thin sheets of pastry similar to filo pastry and filled with Swiss chard, onions, garlic and olive oil.

As I do occasionally, you've got a cheat on this one to speed up your snacking


  • How to make the pastry:
  • 500g flour
  • 270 mls water
  • 2 Tbsp olive oil
  • Pinch of salt
  • How to cheat:
  • 500g pack of Filo Pastry
  • Filling
  • 300g chard, sliced into strips
  • 100g spring onions, finely chopped
  • 2 cloves garlic, grated
  • Handful fresh parsley leaves, finely chopped
  • 50 mls olive oil
  • Pinch of salt


    To make the dough, add the flour and salt into a large bowl and then add the water. Combine the ingredients with your hands and then pour in gradually the oil. Keep kneading in the bowl until the dough comes together and then tip out on a lightly floured surface and knead for a further 5 minutes until it's soft and not sticky. Pop into an oiled bowl, cover with a damp tea towel and leave at room temperature for at least half an hour

    Pre-heat the oven to 200 C

    Prepare the chard, spring onions and garlic and add into a bowl with the oil and a pinch of salt. Give them all a mix to coat completely and set this aside

    Followed the rules or cheated? It's all the same really: Divide the dough into four equal pieces and roll each piece out to roughly the same size and thickness. Remember this has to fit on your baking tray so don't make it too big

    Put one rolled dough base onto a baking tray and spread half of the filling on it before placing the second piece of rolled dough on top. The pie is quite thin so we need to squash the two halves together without tearing the dough so be careful. Finally seal the edges of the pie with a fork and crimp it all shut. Brush the top with some olive oil and prick it a few times to let any additional air escape while baking

    Do the same again with the remaining rolled out dough

    Pop them into the oven for 20 minutes until crisp and golden