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Spinach Mushroom Pie

Recipe

Title:

Spinach Mushroom Pie

Categories:

Vegetarian

Yield:

8 servings

Ingredients

• 1 tb Dry yeast
• 1/2 ts Fennel seeds
• 1 c Warm water
• 1 tb Olive oil
• 1/2 ts Sugar
• 2 c Sliced mushrooms
• 1 tb Oil
• 10 oz Box frozen, chopped spinach,
• 3 c White flour
• -- thawed & drained
• 1/2 ts Salt
• 6 oz Can tomato paste
• 1 c TVP granules or flakes
• 1/4 c Water
• 7/8 c Boiling water
• Soymilk or oil for brushing
• 1 ts Oregano
• -- top crust
• 1 ts Basil

Directions

1. DOUGH: In a large bowl, mix together yeast, water & sugar.
2. Let stand for 5 minutes.
3. Add oil, flour & salt.
4. Knead about 5 minutes into a smooth, elastic ball of dough.
5. Cover & let rise till doubled in size.
6. Punch down.
7. 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.
8. Set aside.
9. Reserve the remaining dough.

Directions

1. FILING: Mix together the TVP, boiling water, oregano, basil & fennel.
2. In a large skillet, heat olive oil.
3. Saute TVP mixture for a few minutes.
4. Stir in mushrooms, spinach, tomato paste & water.
5. Heat through.

Directions

1. Prejeat oven to 375F.
2. Spread filling onto the dough.
3. Roll remaining dough into a 10 inch circle & cut into 8 wedges.
4. Arrange the wedges on top of the filling, overlapping slightly, sealing the wide ends to the bottom crust.
5. Brush the top with a little soymilk.
6. Bake for 30 to 35 minutes.

Directions

1. "Vegetarian Times" February, 1992

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