Recipe Instructions:
Ingredients:
For the Dough:
500g all-purpose flour
1 tsp salt
250ml warm water
2 tbsp olive oil
For the Filling:
500g Swiss chard (or a mix of Swiss chard and spinach)
1 large onion, finely chopped
3-4 garlic cloves, minced
3 tbsp olive oil
Salt and pepper to taste
For Brushing:
2-3 tbsp olive oil
2 garlic cloves, minced
Instructions:
Prepare the Dough:
In a large bowl, mix the flour and salt.
Slowly add warm water and olive oil, mixing until a dough forms.
Knead the dough for about 10 minutes until it becomes smooth and elastic.
Cover the dough with a clean cloth and let it rest for 30 minutes.
Prepare the Filling:
Wash the Swiss chard thoroughly, remove the stems, and chop the leaves finely.
In a large mixing bowl, combine the chopped Swiss chard, finely chopped onion, minced garlic, olive oil, salt, and pepper. Mix well.
Assemble the Soparnik:
Preheat your oven to 220°C (430°F).
Divide the dough into two equal parts.
Roll out the first piece of dough into a large, thin circle (about 2mm thick).
Place the rolled-out dough on a floured baking sheet or pizza stone.
Spread the Swiss chard filling evenly over the dough, leaving a small border around the edges.
Roll out the second piece of dough and place it over the filling.
Press the edges of the dough together to seal the pie.
Bake:
Prick the top of the pie with a fork to allow steam to escape.
Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown.
Brush with Garlic Oil:
In a small bowl, mix the olive oil with minced garlic.
As soon as the Soparnik is out of the oven, brush the top with the garlic oil.
Serve:
Allow the Soparnik to cool slightly, then cut it into slices and serve warm or at room temperature.
