In the bowl of a food processor, combine flour, salt and sugar.

Add the margarine. Pulse until mixture resembles coarse crumbs, about 30 seconds.

Add the ice water and pulse the food processor just until mixture comes together, do not overmix. Remove the dough from the bowl and divide in half. Wrap each piece in plastic and refrigerate one hour or overnight.

Preheat oven to 425 degrees Fahrenheit. Place carrots, parsnips and garlic in a small baking pan. Toss with two tablespoons olive oil and season with salt and pepper.

Roast uncovered about 30 minutes until golden and tender. Stir to distribute garlic into diced vegetable mixture. Set aside.

Heat two tablespoons oil in a large skillet over medium heat. Add diced onion and sauté until translucent. Add spinach and cook uncovered until soft, to allow liquid to evaporate. Toss spinach with diced vegetable mixture. Set aside to cool.

Line two sheet pans with silicone mats or Gefen Parchment Paper. Roll out half of dough to 1/8 inch thick. Using a four-inch or larger leaf-shaped cookie cutter, cut out 12 leaves from dough. Place leaves on cookie sheet.

Put a heaping tablespoon of vegetable mixture in the center of each leaf.

Roll out remaining dough and cut 12 more leaves. If you like, you can use a toothpick to draw veins onto the leaves.

Whisk together egg yolk and water. Brush edges of filled leaves with egg wash and top with veined leaf. Carefully press edges together to seal well. Brush each leaf with egg wash and chill for 30 minutes in the refrigerator.

Preheat oven to 375 degrees Fahrenheit. Bake pies until golden brown, about 30 minutes. Serve warm.