The best delicious Spinach Mushroom Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spinach Mushroom Pie recipe today!
Hello my friends, this Spinach Mushroom Pie recipe will not disappoint, I promise! Made with simple ingredients, our Spinach Mushroom Pie is amazingly delicious, and addictive, everyone will be asking for more Spinach Mushroom Pie.
What Makes This Spinach Mushroom Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spinach Mushroom Pie.
Ready to make this Spinach Mushroom Pie Recipe? Let’s do it!
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1 tb Dry yeast 1/2 ts Fennel seeds
1 c Warm water 1 tb Olive oil
1/2 ts Sugar 2 c Sliced mushrooms
1 tb Oil 10 oz Box frozen, chopped spinach,
3 c White flour — thawed & drained
1/2 ts Salt 6 oz Can tomato paste
1 c TVP granules or flakes 1/4 c Water
7/8 c Boiling water Soymilk or oil for brushing
1 ts Oregano — top crust
1 ts Basil
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
Yields
8 servings
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