---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPINACH-MUSHROOM PIE
  Categories: Vegetarian, Italian, Pies
       Yield: 8 servings
  
 -----------------------------------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).
  
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 TVP is a registered trademark of Archer-Daniels-Midland Company.