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4 from 4 votes

Croatian soparnik (kale pie)

Prep Time1 hr 20 mins
Cook Time20 mins
Total Time1 hr 40 mins
Course: Light lunch
Servings: 4 -6
Author: Becca Heyes


For the dough:

  • 300 g plain flour ~2 cups, plus more for dusting
  • 1 tbsp olive oil
  • Salt
  • Black pepper
  • cup ~150ml water ~2/3

For the filling:

  • Large handful kale or similar green vegetable
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 4 tbsp fresh parsley chopped
  • 1 tbsp olive oil
  • Salt
  • Black pepper
  • Extra virgin olive oil optional, to serve


  • Add the plain flour, olive oil and salt and pepper to a large mixing bowl. Gradually adding the water, knead the mixture with clean hands until it comes together into a dough. The dough should be moist but not overly sticky, so you may not need all of the water (or you may need a dash more!).
  • Continue to knead for a few more minutes, until the dough is fairly elastic. Place the ball of dough into a lightly oiled bowl, and cover with a tea towel. Leave to rest for 1 hour.
  • While the dough is resting, prepare the filling. Remove any tough stems from the kale, and chop the leaves. Add the finely diced onion, garlic and parsley, along with a tbsp of olive oil and a touch more salt and pepper. Mix well, and set aside.
  • When the dough has rested, transfer it to a lightly floured surface. Divide the mixture in two, and roll the first section out to your desired size (the thinner the better). My baking tray measured around 12 x 9 inches, so I kept this in mind when rolling.
  • Transfer the rolled-out dough to a sheet of baking paper, and add the kale filling, making sure it's spread out evenly to the edges of the dough.
  • Roll out the second piece of dough in the same way, and place it over the kale filling.
  • Using a rolling pin, press the two layers of dough together over the filling, pressing out as much air as possible and tightly sealing the edges. Make a few small holes in the top of the pie with a fork.
  • Bake at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until lightly browned. Cut into diamonds with a pizza cutter, and serve warm, drizzled with extra virgin olive oil if desired.