Spinach mushroom pie

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Dry yeast
1 cup Warm water
½ teaspoon Sugar
1 tablespoon Oil
3 cups White flour
½ teaspoon Salt
1 cup TVP granules or flakes
⅞ cup Boiling water
1 teaspoon Oregano
1 teaspoon Basil
½ teaspoon Fennel seeds
1 tablespoon Olive oil
2 cups Sliced mushrooms
10 ounces Box frozen, chopped spinach, thawed & drained
6 ounces Can tomato paste
¼ cup Water
Soymilk or oil for brushing top crust

Directions

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 ⅔ 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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