Spinach-Mushroom Pie

Recipe: Spinach-Mushroom Pie


  • ———–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


  1. 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.
  2. 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.
  3. 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.
  4. 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).

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Greek

My rating: 5 stars:  ★★★★★ 1 review(s)