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Spinach Mushroom Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
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1 tb Dry yeast
1 c Warm water
1/2 ts Sugar
1 tb Oil
3 c White flour
1/2 ts Salt
1 c TVP® granules or flakes
7/8 c Boiling water
1 t Oregano
1 t Basil
1/2 ts Fennel seeds
1 tb Olive oil
2 c Sliced mushrooms
10 oz Box frozen, chopped spinach,
-- thawed & drained
6 oz Can tomato paste
1/4 c Water
Soymilk or oil for brushing
-- top crust
DOUGH: In a large bowl, mix together yeast, water & sugar. Let stand for
5 minutes. Add oil, flour & salt. Knead about 5 minutes into a smooth,
elastic ball of dough. Cover & let rise till doubled in size. Punch down.
Roll out 2/3 of the dough into a 12 inch circle & fit it into a 10 inch
springform pan, patting it up the sides. Set aside. Reserve the remaining
dough.
FILING: Mix together the TVP®, boiling water, oregano, basil & fennel. In
a large skillet, heat olive oil. Saute TVP® mixture for a few minutes.
Stir in mushrooms, spinach, tomato paste & water. Heat through.
Prejeat oven to 375F. Spread filling onto the dough. Roll remaining
dough into a 10 inch circle & cut into 8 wedges. Arrange the wedges on
top of the filling, overlapping slightly, sealing the wide ends to the
bottom crust. Brush the top with a little soymilk. Bake for 30 to 35
minutes.
"Vegetarian Times" February, 1992
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TVP is a registered trademark of Archer-Daniels-Midland Company.
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