Spinach-mushroom pie

8 Servings

Ingredients

QuantityIngredient
1tablespoonYeast
1cupWarm water
½teaspoonSugar
1tablespoonOil
3cupsUnbleached flour
½teaspoonSalt
1cupTVP granules or flakes
cupBoiling water
1teaspoonOregano
1teaspoonBasil
½teaspoonFennel seeds
1tablespoonOlive oil
2cupsMushrooms, sliced
10ouncesFrozen chopped spinach, thawed and drained
6ouncesTomato paste
¼cupWater
Soymilk or oil for brushing top crust

Directions

DOUGH

FILLING

Dough: In a large bowl, mix together yeast, water, and sugar. Let stand 5 minutes. Add oil, flour, and salt. Knead about 5 minutes into a smooth, elastic ball of dough, Cover and let rise until double in size. Punch down. Filling: Mix together TVP, boiling water, oregano, basil, and fennel seeds. In a large skillet, heat olive oil.

Saute TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste, and water until heated through. Preheat oven to 375 degrees. Roll the dough into a large oblong shape, spread filling evenly on top and roll up like a jelly roll. Brush top with a little bit of milk or oil. Bake for 30 to 35 minutes. If crust begins to brown too much, cover with foil during the last 5 or 10 minutes. Cut into 16 slices to serve. Note: I have used half the oil in the bread and ⅓ the oil in the filling with good results. Also, salt is really needed in the filling (if you like salt).