Spinach-Mushroom Pie
Yield: 8 servings
----------------------DOUGH---------------------------
1 tb Yeast
1 cup Warm water
1/2 tsp. Sugar
3 cup Unbleached flour
1/2 tsp. Salt
1 tbsp. Canola oil
-----------------------FILLING--------------------------
1 cup TVP granules or flakes
7/8 cup Boiling water
1 tsp. Salt
1 tsp. Oregano
1 tsp. Basil
1/2 tsp. Fennel seeds
2 cup Mushrooms, sliced
10 oz Frozen chopped spinach, thawed and drained
6 oz Tomato paste
1/4 cup Water
Soymilk for brushing top crust
Dough: In a large bowl, mix
together yeast, water, and sugar. Let stand 5 minutes. Add flour and salt. Knead
about 5 minutes into a smooth, elastic ball of dough. (This can be done in the
food processor with a dough hook.) Cover and let rise until double in size.
Punch down.
Filling: Mix together TVP,
boiling water, salt, oregano, basil, and fennel seeds. In a large skillet, 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 soy milk. 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: A 16-oz. package of
frozen bread dough can be used to save time. Or substitute your favorite
whole-grain dough for the bread.