---------- 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)

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