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Spinach-Mushroom Pie

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

35 min

Ready

1 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Dough
1 tablespoon yeast, active dry
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1 cup water
warm
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½ teaspoon sugar
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1 tablespoon vegetable oil
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3 cups unbleached all-purpose flour
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½ teaspoon salt
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Filling
1 cup TVP (Texturized Vegetable Protein)
granules
*
cups water
boiling
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1 teaspoon oregano
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1 teaspoon basil
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½ teaspoon fennel seeds
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1 tablespoon olive oil
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2 cups mushrooms
sliced
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10 ounces spinach
chopped, frozen, thawed, drained
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6 ounces tomato paste
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¼ cup water
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1 x soy milk
for brushing top crust
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Ingredients

Amount Measure Ingredient Features
Dough
15 ml yeast, active dry
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237 ml water
warm
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2.5 ml sugar
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15 ml vegetable oil
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7.1E+2 ml unbleached all-purpose flour
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2.5 ml salt
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Filling
237 ml TVP (Texturized Vegetable Protein)
granules
*
207 ml water
boiling
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5 ml oregano
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5 ml basil
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2.5 ml fennel seeds
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15 ml olive oil
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473 ml mushrooms
sliced
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289 ml/g spinach
chopped, frozen, thawed, drained
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173.4 ml/g tomato paste
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59 ml water
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1 x soy milk
for brushing top crust
* Camera

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).



* not incl. in nutrient facts Arrow up button

Comments


Rhonda

How long do you have to wait for the dough to rise enough to use as crust? Thanks.

happyzhangbo

It should rise for 40 to 60 minutes in a warm place. Thanks for your comment. Enjoy this delicious recipe!

 

 

Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 22715% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 179mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 12%
Sugars g
Protein 14g
Vitamin A 15% Vitamin C 11%
Calcium 3% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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