---------- Recipe via Meal-Master (tm) v8.00 (BB)
  
       Title: Spinach-Mushroom Pie
  Categories: Soy, Main dish, Low-fat, Favorites
       Yield: 8 servings
  
 ---------------------------DOUGH---------------------------
       1 tb Yeast
       1 c  Warm water
     1/2 ts Sugar
       3 c  Unbleached flour
     1/2 ts Salt
 
 --------------------------FILLING--------------------------
       1 c  TVP® granules or flakes
     7/8 c  Boiling water
       1 ts Salt
       1 ts Oregano
       1 ts Basil
     1/2 ts Fennel seeds
       2 c  Mushrooms, sliced
      10 oz Frozen chopped spinach,
            -thawed and drained
       6 oz Tomato paste
     1/4 c  Water
            Soymilk for brushing
            -top crust
  
   Dough:  In a large bowl, mix together yeast, water,
   and sugar.  Let stand 5 minutes.  Add flour and salt.
   Knead about 5 minutes into a smooth, elastic ball of
   dough.  (This can be done in the food processor with a
   dough hook.)  Cover and let rise until double in size.
   Punch down.
   
   Filling:  Mix together TVP®, boiling water, salt,
   oregano, basil, and fennel seeds.  In a large skillet,
   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. 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: A 16-oz. package of frozen bread dough can be
   used to save time.  Or substitute your favorite
   whole-grain dough for the bread.
   
   (Adapted from Vegetarian Times, Feb. 1992)
 
 -----
 
 TVP is a registered trademark of Archer-Daniels-Midland Company.