"Cheesy" Spinach Biscuits

At Veg Club last week, Miriam brought in these biscuits stuffed with tahini-nutritional yeast "cheese".  The dough was taken from The Bread Machine Cookbook III by Donna Rathmell German and the filling was an original recipe by Miriam. Note that the ingredient quantities for the filling are approximate--Miriam suggests tasting it as you go until you get something you like.

Ingredients
for the dough:
4 c flour
1/2 tsp salt
1 c cooked spinach
1 c warm water
2 tsp sugar
2 tsp active dry yeast
1 1/3 tbs lemon juice
1 1/3 tbs olive oil

For the filling:
1/3 c tahini
1/3 c vegetable broth
2 tbs oil (vegetable oil, olive oil, vegan margarine, whatever you like)
3 tbs Nutritional Yeast Flakes
2 tsp dry basil

Instructions
1. Process your cooked spinach in a food processor or a blender. You can use some of the warm water to help if you're blending it. Add the lemon juice and olive oil as well.
2. Combine the warm water, sugar, and yeast. Mix it up and let it sit. Make sure the yeast starts bubbling.
3. In a large bowl, combine the flour and salt. Then add the blended/processed ingredients and the water/yeast mixture. Mix together and kneed for a few minutes.
4. Cover the dough with a moist cloth and set aside somewhere warm for 1 hour.
5. While you're dough is rising, you can begin working on the filling. Heat a skillet over medium heat.
6. Add the tahini and stir until it melts.
7. Slowly add vegetable broth while stirring. The mixture should be a liquid, but still quite thick.
8. Add the oil and mix briskly. The mixture should get crumbly as it combines. Add a little more oil than will combine.
9. Stir in the nutritional yeast and basil.  Keep adding nutritional yeast until you're happy with the taste/texture.
10. Take off the heat and let cool.
11.  When the filling is cool enough to touch and your dough has risen, preset the oven to 450 degree F and oil a baking sheet.
12. Break off dough into fist sized pieces. One at a time, use your thumbs to make a large hole in the center of each ball and add some filling. Then pinch the hole closed and place the ball on the baking sheet, hole-side down.
13. Bake for 10-15 minutes.