Ingredients

Serves 4-6

• 500 g flour
• 2 tablespoons olive oil
• 250 ml water
• A pinch of salt
• 500 g chard (preferably older chard or softened in the fridge for a few days)
• 2 spring onions, finely chopped
• 1 tablespoon olive oil
• A pinch of salt
• 1 garlic clove, finely chopped
• 1 tablespoon olive oil

Instructions

Preparation time: 1 hour 30 minutes (including baking time)

1. Prepare the chard: Wash the chard thoroughly and let it dry completely (this can be done the night before). Once dry, remove the thick white stems and cut the leaves into strips. Place the chard in a large bowl, sprinkle with salt, and drizzle with olive oil. Add the chopped spring onions and mix well using your hands.
2. Make the dough: In a mixing bowl, combine the flour, olive oil, salt, and water to form a dough. Knead the dough until it becomes smooth and elastic. Divide the dough into two equal parts and roll each piece into a thin, round sheet.
3. Assemble the pie: Preheat the oven to 200°C (392°F). Grease a baking tray with butter and lightly dust with flour. Place one rolled-out dough sheet on the tray. Spread the prepared chard mixture evenly over the dough. Cover with the second sheet of dough, sealing the edges by pinching them together.
4. Bake: Place the tray in the preheated oven and bake for approximately 45 minutes, or until the crust is golden brown and crispy.
5. Add the dressing: While the Soparnik is still hot, brush the surface with a mixture of olive oil and finely chopped garlic to enhance its flavour.
6. Serving suggestions: Soparnik pairs beautifully with red wine or bevanda (red wine diluted with water). Serve warm as a main dish or as an appetiser to share.