Spinach and Mushroom Roll-Up Pie

10 oz package frozen chopped spinach, thawed and drained
1 C TVP (textured vegetable protein) granules or flakes
1 t each: salt, oregano, basil, fennel seeds
2 C mushrooms, sliced
6 oz tomato paste
2 oz soy milk or rice milk for brushing top crust

Filling: Mix TVP in ½ C boiling water. Add salt, oregano, basil, and fennel seeds. In a large skillet, cook TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste and spices until heated through. Preheat oven to 375° F. Roll dough (see below) into large rectangular shape, spread filling evenly on top and roll up like a jelly roll. Brush top with soy or rice milk. Bake 30 to 35 minutes. Check at 15 minutes, If crust begins to brown too much, cover with foil.

3 C whole wheat pastry flour (can use bread flour)
1 T yeast
1/2 t sugar

Put 1 C warm water in a large bowl, mix in 1/2 t saltyeast, water and sugar. Let stand 5 minutes. Add flour and salt. Knead about 5 minutes. Roll into a smooth, elastic ball of dough.Cover and let rise until double in size, about 15 minutes. Punch down and roll flat.

A 16-oz. package of low-fat frozen bread dough can be substituted.

8 servings, each: Calories 277, Fat 1.50 g. (5% cff), Carbohydrate 42.03 g., Protein 29.13 g.

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©2000 Dr. Neal Pinckney Healing Heart Foundation