The short version: soparnik is a thin Dalmatian savoury pie: two sheets of simple dough wrapped around a filling of Swiss chard (blitva), onion and parsley, baked flat over embers, then brushed with garlic and olive oil and cut into diamonds. It comes from the Poljica region near Split and is one of Croatia’s oldest and most beloved peasant dishes.
At a glance
| Question | Answer |
|---|---|
| What it is | Thin flatbread pie filled with Swiss chard, onion and parsley |
| Where it’s from | The Poljica region, inland from Omiš near Split |
| How it’s cooked | Baked flat under/over embers (ispod peke-style hearth) |
| How it’s served | Brushed with garlic olive oil, cut into diamond pieces |
What soparnik actually is
Soparnik (sometimes zeljanik or uljenjak) is deceptively simple: a filling of chopped Swiss chard, spring onion and parsley, lightly salted and dressed with oil, sealed between two thin rounds of flour-and-water dough and baked until crisp. There’s no cheese and no meat: it’s naturally vegan, which is why it was a Lenten and everyday dish for generations of Poljica families. It carries an EU protected designation (PGI) as Poljički soparnik, recognising its origin and traditional method.
How it’s made
Traditionally the pie is baked on the hearth: the dough round is laid straight on a swept stone surface, covered with embers, and cooked flat and fast. Once done, the top is swept clean, then brushed with crushed garlic and olive oil that soaks into the warm crust, the step that gives soparnik its smell and flavour. It’s cut into the characteristic diamond (rhombus) pieces and eaten warm or at room temperature, as a starter, a snack or street food.
Where to try it
You’ll find soparnik at markets and bakeries around Split (look at the Pazar green market), in Omiš and throughout the Poljica villages where it’s made fresh, and often on a Split food tour. To make it yourself, a Split cooking class is the best way, and for the wider spread of Dalmatian dishes see what to eat in Split.
Frequently asked questions
What is soparnik?
A traditional thin Dalmatian pie from the Poljica region near Split, filled with Swiss chard, onion and parsley, baked flat over embers and finished with garlic olive oil.
Is soparnik vegan?
Yes, the classic recipe is just dough, chard, onion, parsley, salt and olive oil, with no cheese or meat, which is why it was a traditional fasting dish.
What does soparnik taste like?
Earthy and savoury from the chard and onion, with a crisp thin crust and a strong hit of garlic and good olive oil brushed on after baking.
Taste it in Split
Find soparnik and the rest of the region’s food on a Split food tour, or browse Split food tours to book.
