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

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).