Spinach-mushroom Pie

---------- Recipe via Meal-Master (tm) v8.02

Title: SPINACH-MUSHROOM PIE
Categories: Vegetarian, Italian, Pies
Yield: 8 servings

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

----------------------------------FILLING----------------------------------
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).

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