Spinach-mushroom Pie

  • on August 4, 2007
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Ingrients & Directions

1 tb Yeast
1 c Warm water
1/2 ts Sugar
1 tb Oil
3 c Unbleached flour
1/2 ts Salt

1 c TVP granules or flakes
7/8 c Boiling water
1 ts Oregano
1 ts Basil
1/2 ts Fennel seeds
1 tb Olive oil
2 c Mushrooms, sliced
10 oz Frozen chopped spinach,
-thawed and drained
6 oz Tomato paste
1/4 c Water
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 1/3 the oil in the filling with good results. Also, salt is
really needed in the filling (if you like salt).

8 Servings

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