Refer to this Croatian vegan soparnik spinach pie recipe
Soparnik, a traditional Croatian dish from the Dalmatian hinterland, is renowned for its simplicity and rich history. As Croatia's intangible cultural heritage, it combines basic ingredients to showcase the ingenuity of traditional cooking. Primarily enjoyed during Lent and fasting periods, soparnik has emerged as a symbol of Croatian culinary heritage. Let's get cooking and introduce this piece of Croatia into our kitchens.
Gather the following ingredients
To prepare this vegan delight, gather two cups of all-purpose flour, three-quarters of a cup of water (adjust for dough consistency), one tablespoon of olive oil plus extra for brushing, one large onion finely chopped, four cups of fresh spinach (washed and chopped), and season with salt and black pepper to taste. This ingredient list creates an authentic Croatian experience.
Prepare the dough
Begin by combining two cups of all-purpose flour, three-quarters cup of water, and one tablespoon of olive oil in a large bowl. Knead to form a smooth, elastic dough, adjusting with more water or flour as needed. Cover with a kitchen towel and let it rest for 30 minutes to develop gluten, essential for the soparnik's texture.
Cook the filling
While the dough rests, heat olive oil in a pan over medium heat. Saute one large, finely chopped onion until it turns translucent, avoiding browning. Then add four cups of fresh, chopped spinach, cooking until it wilts down, about five minutes. Season with salt and black pepper to taste. After cooking, set aside to cool slightly before starting to assemble your pie.
Assemble your soparnik
Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Split the rested dough into two parts. Roll each on a floured surface into thin circles, fitting your baking tray or stone. Lay one circle on the greased tray; evenly spread the spinach-onion mix over it, leaving an inch at the edge. This prepares it for sealing with the second dough layer.
Bake your masterpiece
Cover the filling with the second dough layer and crimp edges to seal. Brush olive oil on top, then poke holes with a fork. This lets steam escape, ensuring crispiness. Bake at 200 degrees Celsius for 20 to 25 minutes until golden. Let it cool slightly, then cut into wedges and serve warm. Enjoy this Croatian vegan soparnik spinach pie recipe!
