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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-DOUGH-
1 tb Yeast
1 c Warm water
1/2 ts Sugar
1 tb Oil
3 c Unbleached flour
1/2 ts Salt
FILLING
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 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
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
Yields
8 Servings
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