Spinach-Mushroom Pie
Yield
8 servingsPrep
15 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| ½ | teaspoon |
sugar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | cups |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| Filling | |||
| 1 | cup |
TVP (Texturized Vegetable Protein)
granules |
* |
| ⅞ | cups |
water
boiling |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
basil
|
*
|
| ½ | teaspoon |
fennel seeds
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cups |
mushrooms
sliced |
|
| 10 | ounces |
spinach
chopped, frozen, thawed, drained |
|
| 6 | ounces |
tomato paste
|
|
| ¼ | cup |
water
|
|
| 1 | x |
soy milk
for brushing top crust |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 15 | ml |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 2.5 | ml |
sugar
|
|
| 15 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| Filling | |||
| 237 | ml |
TVP (Texturized Vegetable Protein)
granules |
* |
| 207 | ml |
water
boiling |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
basil
|
*
|
| 2.5 | ml |
fennel seeds
|
|
| 15 | ml |
olive oil
|
|
| 473 | ml |
mushrooms
sliced |
|
| 289 | ml/g |
spinach
chopped, frozen, thawed, drained |
|
| 173.4 | ml/g |
tomato paste
|
|
| 59 | ml |
water
|
|
| 1 | x |
soy milk
for brushing top crust |
*
|
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).
