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Title: Spinach Mushroom Pie
Categories: Vegetarian
Yield: 8 Servings
| 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 | 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 & 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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