"Poljicki Soparnik", a savoury pie made in Poljica, in the Split hinterland, has been entered into the register of protected designations of origin and protected geographical indications, the European Commission stated on Tuesday.
This pie, made of chard with onions and parsley between two layers of simplest dough is registered as Poljicki Soparnik/Poljicki Zeljanik/Poljicki Uljenjak (PGI).
Traditionally, soparnik is baked in a well-heated hearth, the so-called komin, covered directly with embers. The pie needs to be baked for about 15 to 20 minutes. After cooling, it is greased with olive oil and sprinkled with finely chopped garlic. It is usually cut to rhombic pieces for serving.