Spinach-mushroom pie

Yield: 8 Servings

Measure Ingredient
1 tablespoon Yeast
1 cup Warm water
½ teaspoon Sugar
1 tablespoon Oil
3 cups Unbleached flour
½ teaspoon Salt
1 cup TVP granules or flakes
⅞ cup Boiling water
1 teaspoon Oregano
1 teaspoon Basil
½ teaspoon Fennel seeds
1 tablespoon Olive oil
2 cups Mushrooms, sliced
10 ounces Frozen chopped spinach, thawed and drained
6 ounces Tomato paste
¼ cup Water
\N \N Soymilk or oil for brushing top crust



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).

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