Preheat oven to 350°F.

Bake the mini pie shells until lightly golden in color. 

Cook spinach in boiling water for 10 minutes until softened, and drain out all liquids using a colander or kitchen towel. 

Meanwhile, in a hot pan sauté onion and garlic in cooking spray. Once they are soft add in drained spinach and cook for an additional 10 minutes. 

In a bowl whisk eggs with coconut milk, parsley, salt and pepper. Fold in the sautéed vegetable mixture once cooled, and scoop 2 tablespoons into mini pie shells. Bake for 25 minutes or until the filling is golden and firm.