Poljički Soparnik

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the filling: For the filling:
• 1.5 pounds (700g) fresh spinach, washed and chopped 1.5 pounds (700g) fresh spinach, washed and chopped
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 10g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the crust. Gradually add water and olive oil, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover with a clean cloth and let it rest for 30 minutes.
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
4. 4.
   Preheat the oven to 400°F (200°C).
5. 5.
   Divide the dough into two equal parts. On a lightly floured surface, roll out one part of the dough into a thin rectangle that will fit your baking pan.
6. 6.
   Place the rolled-out dough onto a greased baking pan. Spread the spinach filling evenly over the dough.
7. 7.
   Roll out the second part of the dough into a thin rectangle and place it on top of the filling, sealing the edges with the bottom crust.
8. 8.
   Bake in the preheated oven for about 30 minutes or until the crust turns golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing into squares or triangles.
10. 10.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit. Pat it dry before chopping.
• Onions — Finely chop the onions to ensure they cook evenly and blend well with the other ingredients.
• Garlic — Mince the garlic finely to release its flavors and aromas.

Tips & Tricks

• For a more intense flavor, you can add a pinch of red pepper flakes to the filling.
• If you prefer a softer crust, you can brush the top layer of dough with olive oil or melted butter before baking.
• Leftover soparnik can be refrigerated and reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Poljički Soparnik is traditionally served as a main course, accompanied by a fresh green salad or pickled vegetables. It can also be enjoyed as a delicious appetizer or snack.

Presentation advice

To present Poljički Soparnik beautifully, cut it into squares or triangles and arrange them on a platter. Garnish with a sprig of fresh parsley or rosemary for an added touch of elegance.