Spinach-mushroom Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | Italian, Pies, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | T | Yeast |
| 1 | c | Warm water |
| 1/2 | t | Sugar |
| 1 | T | Oil |
| 3 | c | Unbleached flour |
| 1/2 | t | Salt |
| 1 | c | TVP granules or flakes |
| 7/8 | c | Boiling water |
| 1 | t | Oregano |
| 1 | t | Basil |
| 1/2 | t | Fennel seeds |
| 1 | T | 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 |
INSTRUCTIONS
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). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 5.7mg
Sodium: 457.7mg
Potassium: 457.6mg
Carbohydrates: 43.3g
Fiber: 4.2g
Sugar: 3.5g
Protein: 9g