Spinach Mushroom Pie
Yield: 8 Servings  VG, VN, DF, EF

1 tb Dry yeast 1 c Warm water 1/2 ts Sugar 1 tb Oil 3 c Unbleached white flour 1/2 ts Salt 1 c TVP granules or flakes 1 c Boiling water 1 ts Oregano

1 ts 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 and sugar.  Let stand for 5 minutes. Add oil, flour and salt.  Knead about 5 minutes into a smooth, elastic ball of dough.   Cover and let rise until doubled in size. Punch down. Roll out 2/3 of the dough into a 12 inch circle, and fit it into a 10 inch springform pan, patting it up the sides. Set aside. Reserve the remaining dough.

FILLING:

Mix together the TVP, boiling water, oregano, basil and fennel.  In a large skillet, heat olive oil. Sauté TVP mixture for a few minutes.  Stir in mushrooms, spinach, tomato paste and water.  Heat through.  Preheat oven to 375F.   Spread filling onto the dough.  Roll remaining dough into a 10 inch circle and 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.

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Last modified: April 09, 2002