Soparnik, zeljanik, or uljenjak is a simple pie filled with vegetables. It is traditionally made in the Poljica region in Dalmatia with the simplest possible dough consisting of flour, salt, and water. The filling for this pie is made with chard and red onions (kapula), spread between two sheets of thinly rolled dough.

The most interesting fact about soparnik is the way that it is baked: in a bed of hot coals covered with ash, pierced a few times to release any steam, and cooked for a short period of time. After it is baked, the ashes are swept off and the pie is brushed with olive oil and crushed or finely chopped garlic. 

Viška pogača is a savory Croatian pie originating from the island of Vis. The dough is quite similar to that of focaccia, consisting of flour, salt, yeast, and warm water. The pie is filled with a combination of olive oil, onions, anchovies, and spices.

There is also an ongoing debate about the shape of the pie – should it be baked in a rectangular or round shape? Regardless of the shapes and the varieties, when this filling pie is paired with a glass of red wine, it is a perfect meal on its own, although it is more commonly served as a warm appetizer. 

Komiška pogača is a traditional savory delicacy originating from Komiža. Unlike its cousin viška pogača, this one is made with the addition of tomato sauce, making it more flavorful and juicier than viška pogača, which is cut into triangles, while komiška pogača is cut into squares.

The dough for the pie is made with flour, water, salt, oil, and yeast, while the filling contains onions, tomatoes, anchovies, and seasonings. After it has been baked and before serving, it is recommended to brush the pie with olive oil, if desired.

Once a staple among the miners who would enjoy it during the long working hours, this savory pie consists of a cheese filling that is neatly wrapped between two thin layers of dough. The filling is occasionally enriched with other ingredients such as walnuts, green onions, or leeks, and before baking, the whole pie is smeared with sour cream.

Greblica first appeared in the 16th century, following the development of the mining industry in Rude, a settlement adjacent to the city of Samobor. The dish got its name from the location where it originated and the traditional ash rake tool called greblica. 

During the Easter holidays in Bribir, Croatia, people prepare a special dish known as bribirski prisnac. It is a savory cake consisting of eggs, flour, yeast, bacon or ham, spring onions, and a local squeaky cheese made from cow’s milk - škripavac.

Sautéed onions, bacon, and ham are combined with other ingredients, the combination is seasoned with salt and pepper, and it is then transferred into a mold and baked in the oven. When the top is golden brown, the dish is ready to be consumed. 

Ogulinska masnica is a traditional dish hailing from Ogulin. In order to prepare it, yeasted dough is filled with a combination of sautéed onions, eggs, and lard. Once filled, the dough is traditionally shaped into a horseshoe, brushed with egg wash, then baked until golden on the exterior.

Ogulinska masnica should always be served piping hot. Nowadays, there are also a few variations, so some cooks omit the onions or add cream to the filling.

Pera is a traditional dish consisting of a thin base of leavened dough that is filled with a mixture of fresh cow’s cheese, sour cream, and eggs, with the occasional addition of cornmeal. This open-faced savory pie is one of the classic dishes found in Vrbovec, celebrated for its simplicity and the use of traditional ingredients.

Rolled into an oval shape, in the past, the dish was baked in old-fashioned wood ovens that would produce a slightly charred crust. Pera is always served sliced into triangular wedges, which is the reason why most locals refer to it as the Croatian take on Italian pizza. 

Žufenjaki or kukuruzna zlevanka sa žufom is a traditional dish originating from the Međimurje region. Although there are some variations, this savory pie is usually made with a combination of corn flour, butter, žufa (pumpkin seeds), sugar, salt, and water or milk.

The pumpkin seeds are pounded and mixed with the corn flour, butter, sugar, salt, and water or milk in order to make the dough. The dough is stretched and cut into desired size, and it's then placed in a buttered baking dish. Some butter or pork fat is placed on top of the dough as well, and the savory pie is then baked until golden brown.

Vidovečki hajdini gibanek is a traditional pie originating from the Vidovec area. Although the method of preparation varies from household to household, it's usually prepared with a combination of white flour, buckwheat flour, fat, salt, milk, bread rolls, cottage cheese, eggs, sour cream, semolina, sugar, pumpkin, and butter.

The flour, fat, salt, and milk is mixed into a dough, while the pumpkin is grated and boiled. The bread rolls are sliced and topped with milk, then combined with semolina, grated pumpkin, eggs, sugar, sour cream, and cottage cheese. The dough is rolled and lined on the inside of a circular earthenware pot, which is then topped with the filling and covered with the remaining dough in alternating layers.