The savory chard pie from Poljica, the rural hills south of Split: two paper-thin discs of unleavened dough stretched 35 to 40 cm wide, filled with chard, onion, parsley and olive oil, baked under hot embers.

Soparnik dates to the medieval Republic of Poljica, a self-governing peasant community in the hills between Split and Omis that proclaimed its independence in the 13th century and survived until the Napoleonic invasion. The dish was originally cold-season fasting food, made when older chard was in the garden and when the church calendar forbade meat. The preparation method, paper-thin dough sealed by hand and baked under embers on the komin (open stone hearth), is protected by Croatia as intangible cultural heritage and was inscribed onto the UNESCO Representative List in 2016. Poljicki soparnik also carries an EU Protected Geographical Indication.

2 editor picks for Soparnik in Split, ranked by editorial score. All Split signature dishes · Soparnik across every city.