Soparnik is a simple savory pie-like dish, and one of the rare examples of traditional vegan dishes. This dish, made with Swiss chard, spring onions and parsley between two layers of simple dough, originated in the Dalmatian Republic of Poljica, a region between the cities Split and Omis.
This area was an autonomous community organized as a peasants’ republic, from the 13th century until Napoleon’s army occupied it at the beginning of the 19th century. It is believed that Soparnik was a prototype of the Italian pizza, which the Romans then brought to Italy.
Dalmatian Poljica is an area that doesn’t have a very convenient position and climate, and that always suffered extreme heat and drought, with soils that are not very suitable for cultivation. As the available ingredients were scarce, people had to come up with dishes that they could prepare from available ingredients, and one of them was Soparnik.

In the past, it was a poor man’s dish, prepared by hardworking people for their day in the fields. For many field workers, Soparnik and a bit of water with wine vinegar were important refreshments, that would give them enough energy for hard fieldwork. Today it is under the protection of UNESCO as a cultural asset of Croatia, and in 2016, the European Commission listed Soparnik as a non-material national heritage of Croatia, certified with a specific geographical origin. There is even a festival in Poljica where the best Soparnik is chosen according to taste, composition and appearance.
Traditionally, Soparnik is made on an open fire over a special type of chimney called komin, covered with coals from dried grape vines. But don’t despair – Soparnik can also be prepared in a regular oven, without losing its wonderful taste.
It has a round shape, cut into smaller rhombic pieces – the first piece is cut from the middle and given to the guest of honor.

It is an easy to make, crispy pie, which will amaze you with its unique tastes, and convince you of its special status right after the first bite.