For the Filling:

Saute onion and bell pepper in olive oil for several minutes, until softened. Add potato and spinach, cooking until spinach has wilted; add minced garlic and cook another minute. Set aside in a bowl.

For the White Sauce:

In the same saute pan, whisk the flour and oil over med-low heat for a minute, then add milk and yogurt. Whisk constantly allowing the mixture to come to a boil and thicken. It will look curdled but will smooth out a bit once it boils. Turn off the heat and stir in the cheese, salt and pepper. Combine with the veggie saute, just until veggie saute is covered with the sauce.

For the Pie Crust:

Roll out your pie crust on a lightly-dusted surface and gently use a rolling pin to shape square edges from your circle. Follow the instructions on your Wilton Mini Pie Press and cut 6 squares. You may need to roll out each square just a tad thinner to give you enough of an edge to fill in your press.

Putting it all together:

Shape a square inside your mini press (see photos in step by step: How to make veggie mini hand pies) and rub a bit of egg wash ( 1 egg yolk + 1 tablespoon milk or water mixed together) on the edges. Add 2 tablespoons of the filling. Take a second pie square and place over the top, pressing the edges of the two pie crust squares together. Now, fold your press together and apply pressure. Release and gently shake your pie loose. Place on a cookie sheet and lightly brush the top with your egg wash and pierce a couple of times with a fork. Repeat the same until you have made all 6 hand pies. You will use both rolls of pre-frozen pie dough.

Bake at 400 degrees for about 18 minutes or until golden brown. Refrigerate or freeze after cooling.