Whole Grain Soparnik

Ingredients: 

Dough:

Whole grain spelt flour (OPG Mario Leventić) - 350 g
Olive oil (OPG Dario Dješka) - 2 tbsp
Salt - 1 tsp
Lukewarm water - 1 dl

Filling: 

Onion (OPG Čondić Geyer Snježana) - half an onion
Swiss chard (OPG Loboda Stjepan) - 10 large leaves
Garlic (OPG Ivana Debelić) - 1 clove
Olive oil (OPG Dario Dješka) - 2 tbsp
Salt 
Pepper

Preparation method:

Knead the dough and shape it into two balls. Roll out the first ball into a greased baking pan, then place the chopped Swiss chard over the dough, season, and drizzle with olive oil. Cover with the second piece of rolled dough, prick it with a fork, and fold the bottom edges over the top ones. Towards the end of baking, brush with finely chopped garlic mixed with olive oil and bake until golden brown.

Enjoy your meal! 🍽️