Spinach mushroom pie
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Spinach mushroom pie
  Spinach    Pie    Vegetarian    Mushrooms  
Last updated 6/12/2012 1:02:30 AM. Recipe ID 26085. Report a problem with this recipe.
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      Title: Spinach mushroom pie
 Categories: Main dish, Vegetarian
      Yield: 8 servings
 
      1 tb Dry yeast
      1 c  Warm water
    1/2 ts Sugar
      1 tb Oil
      3 c  White flour
    1/2 ts Salt
      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  Sliced mushrooms
     10 oz Box frozen, chopped spinach,
           -- thawed & drained
      6 oz Can tomato paste
    1/4 c  Water
           Soymilk or oil for brushing
           -- top crust
 
  DOUGH:  In a large bowl, mix together yeast, water & sugar.  Let
  stand for 5 minutes.  Add oil, flour & salt.  Knead about 5 minutes
  into a smooth, elastic ball of dough.  Cover & let rise till doubled
  in size. Punch down. 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. Set
  aside.  Reserve the remaining dough.
  
  FILING:  Mix together the TVP, boiling water, oregano, basil &
  fennel.  In a large skillet, heat olive oil.  Saute TVP mixture for a
  few minutes. Stir in mushrooms, spinach, tomato paste & water.  Heat
  through.
  
  Prejeat oven to 375F.  Spread filling onto the dough.  Roll remaining
  dough into a 10 inch circle & cut into 8 wedges.  Arrange the wedges
  on top of the filling, overlapping slightly, sealing the wide ends to
  the bottom crust.  Brush the top with a little soymilk.  Bake for 30
  to 35 minutes.
  
  "Vegetarian Times" February, 1992
 




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Recipe ID 26085 (Apr 03, 2005)

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