Ingredients:

Spelt flour (Green Life) - 500g (250g whole grain + 250g white)
Swiss chard (OPG Loboda Stjepan) - 500g
Green onions (OPG Loboda Stjepan) - 1 bunch
Parsley (OPG Loboda Stjepan) - 3-4 leaves
Olive oil (OPG Dario Dješka)
Garlic - 3-4 cloves
Salt

Preparation process:

Preparing the dough:

In a bowl, mix the spelt flour, add a small teaspoon of salt, 2 tablespoons of olive oil, and gradually adding a little water (about 1/2-1 cup), knead the dough. The dough is ready when it becomes soft and is no longer sticky!

Divide the dough into two parts, intentionally making one part slightly smaller than the other (we'll use the smaller part for the bottom layer of the soparnik, and cover the filling with the larger one). Set the halves aside to rest for a bit while preparing the filling.

Preparing the filling:

Wash the Swiss chard, remove the stems and tough parts, and dry it thoroughly with a clean kitchen towel. Then slice it into thin strips. Finely chop the green onions and parsley leaves as well.

In a large bowl, mix the Swiss chard, green onions, and parsley. Season everything with a teaspoon of salt and 3 tablespoons of olive oil, and mix well. Preheat the oven to 200 °C. Roll out both halves of dough into circles, and place the smaller one onto the bottom of a baking sheet that has been greased with oil and dusted with a little flour. Then add the filling.

Cover the filling with the larger rolled-out dough circle, then join the edges of the dough together and tuck them inward. Bake the prepared soparnik in an oven preheated to 200 °C for about 20 min (until the soparnik gets a nice golden color).

When the soparnik is done, take it out of the oven and brush it with a mixture of olive oil and finely minced garlic.