Spinach-Mushroom Pie

Directions

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, about 40 to 60 minutes.

Punch down.

Filling:

Mix together TVP, boiling water, oregano, basil, and fennel seeds.

In a large skillet, heat olive oil.

Sauté TVP mixture for a few minutes.

Stir in mushrooms, spinach, tomato paste, and water until heated through.

Preheat oven to 375℉ (190℃).

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 ⅓ the oil in the filling with good results.

Also, salt is really needed in the filling (if you like salt).