Soparnik

Ingredients

• 500 g plain flour, plus extra for dusting
• 280 ml lukewarm water
• 1 tsp salt, for the dough
• 3 tbsp extra virgin olive oil, for the dough
• 800 g Swiss chard leaves
• 2 large onions
• 6 spring onions
• 1 large bunch of flat-leaf parsley
• 1 tsp salt, for the filling
• 0.5 tsp black pepper
• 4 tbsp extra virgin olive oil, for the filling
• 4 garlic cloves
• 5 tbsp extra virgin olive oil, to finish
• flaky sea salt, to finish

Before you cook

• Strip the chard leaves from their thick stalks and wash the leaves well.
• Shred the chard leaves into ribbons about half a centimetre wide.
• Peel and finely chop the two onions.
• Slice the spring onions thinly, using the green parts as well.
• Chop the parsley, stalks included.
• Put the flour and one teaspoon of salt in a bowl, add the three tablespoons of oil and the lukewarm water, and mix to a firm dough.
• Knead the dough on the worktop for 8 minutes until smooth and elastic.
• Divide the dough into two pieces, one slightly larger than the other, cover them and rest for 30 minutes.
• Toss the chard, onions, spring onions and parsley together in a large bowl with the filling salt, pepper and four tablespoons of oil, squeezing the mixture with your hands until the leaves wilt.
• Peel the garlic and crush it to a paste with a little flaky salt.

Steps

1. Heat the oven to 250C with a large heavy baking tray or a pizza stone inside it.
2. Roll the larger piece of dough on a floured surface into a circle about 45 centimetres across and as thin as you can get it.
3. Lift the circle onto a sheet of baking paper.
4. Squeeze the chard filling in your hands to drive off any water and spread it over the dough, leaving a three centimetre border bare.
5. Roll the second piece of dough to the same size and lay it over the filling.
6. Press the two edges together, then roll them inwards and pinch to make a rope seal all the way round.
7. Prick the top sheet all over with a fork so steam can escape.
8. Slide the pie, still on its paper, onto the hot tray in the oven.
9. Bake for 12 minutes, until the top is blistered and marked with brown patches.
10. Turn the pie over with two large spatulas and bake for another 6 minutes to colour the underside.
11. Slide the pie onto a board and brush away any loose flour or ash from the surface.
12. Stir the crushed garlic into the five tablespoons of finishing oil.
13. Brush the garlic oil generously over the hot pie so it soaks into the crust.
14. Sprinkle a little flaky sea salt across the top.
15. Cut the pie into diamonds with a pastry wheel and serve warm or at room temperature.