The dish is called Soparnik and is being prepared in Dalmatian region of Croatia since middle ages. It is still widely popular as a very tasty yet simple and inexpensive dish.
Here you can see the traditional way of prepairing a Soparnik.
Ingredients:
2 lb Swiss chard (only leaves - no stems)
2 or 3 scallions
bunch of parsley
1 lb all purpose flour
1/2 cup olive oil (approx 2/3 for fill rest for dough and brushing)
2 cloves of garlic
salt
Important: chard must be washed one day ahead and spread on cloth to dry up. You don't want any water on it. Also use older leaves, younger tend to turn into mush when cooked.
Firs make a soft dough from a flour, water (about half the weight of flour), 2 tbsp of olive oil and 1/2 tsp salt. Divide in half:
While the dough is resting chop the parsley, scalions and chard. Add olive oil and salt and mix thoroughly.
Then roll one half of dough to baking tray size. Dough must be thin:
Brush the baking tray with olive oil and transfer the rolled dough on it. Cut away thicker edges. Cover with chard fill:
Cover with other half of dough, seal the edges and make holes with fork:
Bake at 200C/390F until golden brown, ~25 min. It will rise a lot:
When done brush it with olive oil and chopped garlic:
Cover with kitchen cloth and let it to settle down. Cut into rhomboid pieces and serve.
