Soparnik — chard pie

Soparnik — chard pie. Unenriched white all-purpose wheat flour, Water, Raw chard.

Soparnik.eu — home-oven adaptation

40 + 30 min · 6

Ingredients

• 400 g Unenriched white all-purpose wheat flour
• 230 g Water
• 600 g Raw chard
• 150 g Raw onions
• 12 g Raw garlic
• 35 g Olive oil
• 20 g Sunflower oil
• 5 g Table salt

Preparation

1. Wash the chard, remove tough stalks and dry the leaves thoroughly. Weigh 600 g of prepared leaves and slice thinly. Knead the flour with the water, 10 g olive oil and 2 g salt. Cover and rest for 20 minutes.
2. Heat the oven to 220°C. Mix the chard with finely chopped onion, sunflower oil and remaining salt. Roll the dough into two thin rectangles sized to a large baking tray.
3. Place one sheet on a lined tray, spread the filling and cover with the second sheet. Seal the edges and prick the top. Bake for 25–30 minutes until crisp and golden. Brush with the remaining olive oil mixed with crushed garlic, then cut into diamonds.