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Spinach-Mushroom PieRecipe : Spinach-Mushroom Pie
Procedure :
-----------------------------------DOUGH----------------------------------- 1 tb Yeast 1 c Warm water 1/2 ts Sugar 1 tb Oil 3 c Unbleached flour 1/2 ts Salt ----------------------------------FILLING---------------------------------- 1 c TVP granules or flakes 7/8 c Boiling water 1 ts Oregano 1 ts Basil 1/2 ts Fennel seeds 1 tb Olive oil 2 c Mushrooms, sliced 10 oz Frozen chopped spinach, -thawed and drained 6 oz Tomato paste 1/4 c Water Soymilk or oil for brushing -top crust 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. Punch down. Filling: Mix together TVP, boiling water, oregano, basil, and fennel seeds. In a large skillet, heat olive oil. Saute TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste, and water until heated through. Preheat oven to 375 degrees. 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 1/3 the oil in the filling with good results. Also, salt is really needed in the filling (if you like salt). |
