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.

Poljički soparnik is traditionally cut into rhombical pieces (fete) before serving. Just make sure that the pie doesn't contain garlic or parsley in the filling, because if it does, you're not eating a traditional and authentic poljički soparnik.