Spinach-Mushroom Pie Recipe

Name: Spinach-Mushroom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon yeast, active dry; 1 cup water warm; 1/2 teaspoon sugar; 1 tablespoon vegetable oil; 3 cups flour, unbleached all-purpose; 1/2 teaspoon salt; 1 cup TVP (Texturized Vegetable Protein) granules; ⅞ cups water boiling; 1 teaspoon oregano; 1 teaspoon basil; 1/2 teaspoon fennel seeds; 1 tablespoon olive oil; 2 cups mushrooms sliced; 10 ounces spinach chopped, frozen, thawed, drained; 6 ounces tomato paste; 1/4 cup water; 1 x soy milk for brushing top crust

Servings: persons

1 tablespoon yeast, active dry
1 cup water warm
1/2 teaspoon sugar
1 tablespoon vegetable oil
3 cups flour, unbleached all-purpose
1/2 teaspoon salt
1 cup TVP (Texturized Vegetable Protein) granules
⅞ cups water boiling
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon fennel seeds
1 tablespoon olive oil
2 cups mushrooms sliced
10 ounces spinach chopped, frozen, thawed, drained
6 ounces tomato paste
1/4 cup water
1 x soy milk for brushing top crust

1
Dough:
2
In a large bowl, mix together yeast, water, and sugar.
3
Let stand 5 minutes.
4
Add oil, flour, and salt.
5
Knead about 5 minutes into a smooth, elastic ball of dough, Cover and let rise until double in size, about 40 to 60 minutes.
6
Punch down.
7
Filling:
8
Mix together TVP, boiling water, oregano, basil, and fennel seeds.
9
In a large skillet, heat olive oil.
10
Saute TVP mixture for a few minutes.
11
Stir in mushrooms, spinach, tomato paste, and water until heated through.
12
Preheat oven to 375F (190C).
13
Roll the dough into a large oblong shape, spread filling evenly on top and roll up like a jelly roll.
14
Brush top with a little bit of milk or oil.
15
Bake for 30 to 35 minutes.
16
If crust begins to brown too much, cover with foil during the last 5 or 10 minutes.
17
Cut into 16 slices to serve.
18
Note: I have used half the oil in the bread and 13 the oil in the filling with good results.
19
Also, salt is really needed in the filling (if you like salt).

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon yeast, active dry, 1 cup water warm, 1/2 teaspoon sugar, 1 tablespoon vegetable oil, and more.

Yes, Spinach-Mushroom Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spinach-Mushroom Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions