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!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Yields
8 servings
Leave a Reply