Soparnik

Instructions

1. Make the dough by mixing the flour, salt, lukewarm water and 2 tablespoons of oil, then knead for 10 minutes until soft and smooth.
2. Let it rest, covered, for 30 minutes.
3. Wash the chard, remove the stalks and finely chop the leaves with the parsley and mint.
4. Sauté the thinly sliced onions in 2 tablespoons of oil, add the garlic, then the chard, and let it reduce for 10 minutes over medium heat.
5. Season with salt, pepper and paprika, then let it cool.
6. Divide the dough in two and roll each half into a very thin disc.
7. Spread half of the filling over one disc, cover with the second, pinch the edges together and prick the top.
8. Bake in an oiled dish at 220 °C (425 °F) for 35 to 40 minutes, until the crust is golden, then let it cool slightly before cutting.