Dalmatian Swiss chard pie (Soparnik)

1. Knead the flour with 1 teaspoon of salt, 2 tablespoons of olive oil and about 330 ml of lukewarm water into a smooth dough, divide in two, cover and rest for 30 minutes.

2. Wash the chard, dry it thoroughly and slice it, stalks and all, into very thin strips; mix with the finely chopped spring onions, half the parsley, the remaining salt and 3 tablespoons of olive oil (it stays raw!).

3. Preheat the oven to 230 °C. Roll one half of the dough into a thin round on a large (about 40 cm) sheet of baking paper and spread the filling evenly over it, leaving a 2 cm border.

4. Roll out the other half to the same size, lay it on top and pinch the edges firmly together.

5. Bake for 20-25 minutes until blistered and spotted with gold; meanwhile mix the crushed garlic with the remaining olive oil and parsley.

6. Brush the hot pie immediately with the garlic oil, cut into diamonds and serve lukewarm.

Tip: Soparnik is a protected, EU-recognised speciality of the Poljica region near Split; it was originally baked in the embers of an open 'komin' hearth. The old rule says the chard is never pre-cooked – that's what keeps it fresh and full of flavour.