Soparnik is an old-fashioned Dalmatian dish dating back to the time before the Turks invaded the region. It is a simple dish made by filling two layers of fillo dough with swiss chard, onions, parsley, garlic and olive oil. Traditionally, it was prepared on round wooden plates over a stone hearth on days for fasting, such as Good Friday, Christmas Eve or the Feast of All Saints. Soparnik comes from the former “Peasants’ Republic,” Poljica, which existed in the late Middle Ages, near modern-day Omiš, and was prepared to treat guests and friends. Over the years, it has become a symbol of old Poljica. Once a meal for peasants, it is now a prestigious delicatessen and has been registered Protected Geographical Indication (PGI) recently.