3 pounds medium head garlic potatoes, peeled and cubed
1 green bell pepper, seeded, and chopped
1 yellow bell pepper, seeded, and chopped
1 (8 ounce) can tomato paste
1 cup chopped onion
1 cup chopped celery
4 cups baby carrots
8 (10 ounce) cans cream cheese, softened
1 (3 ounce) package cream cheese, diced
1 tablespoon chopped fresh parsley
1 (10 ounce) package frozen chopped spinach, thawed
Bring a large pot of water to a boil. Stir in the garlic, bell pepper, yellow peppers, tomato paste, onions, celery and carrots. Reduce heat to medium, add cooked potatoes and cook until tender (about 15 minutes).
Stuff each slice of buttery round cracker crust or several slices into a medium bowl.
Divide pie mixture into 13 portions (two roasting treats per plate). Place mixture in an 8x8 inch baking dish.
Bake at 350 degrees F for 15 to 20 minutes or until golden brown.