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Spinach-Mushroom Pie

1 tablespoon yeast, active dry
1 cup water warm
1/2 teaspoon sugar
1 tablespoon vegetable oil
3 cups flour, unbleached all-purpose
1/2 teaspoon salt
1 cup TVP (Texturized Vegetable Protein) granules
78 cups water boiling
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon fennel seeds
1 tablespoon olive oil
2 cups mushrooms sliced
10 ounces spinach chopped, frozen, thawed, drained
6 ounces tomato paste
1/4 cup water
1 x soy milk 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, about 40 to 60 minutes. 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 375F (190C). 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 13 the oil in the filling with good results. Also, salt is really needed in the filling (if you like salt).

Source: recipeland.com