Spinach Mushroom Pie Recipe

+ Directions : 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.