Preheat oven to 425 degrees F. Once it comes up to temperature, drop the oven back down to 375 degrees.

In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a boil over medium-high heat. When the mixture is boiling, add the flour all at once and stir vigorously to incorporate the flour (a wooden spoon works best, but use what you have). After about 30 seconds, the mixture should form a ball. Turn the heat off and allow the mixture to cool for about 3-4 minutes. Stir in the mashed potatoes until the mixture is smooth. Stir in the eggs one at a time, wait until the egg is completely incorporated before adding the next.

Thaw out the frozen spinach under some warm water. When the spinach is malleable, add it to a high-speed blender with a few drops of water. Blend until the spinach is a puree consistency. Strain the excess moisture off using a cheesecloth or any cloth you have on hand (be mindful, as this will dye it green!).

Add the pureed and drained spinach to the mashed potato dough and mix thoroughly.

Transfer the batter to a pastry bag fitted with a circular tip (a resealable bag with the tip cut off can work as well).

Pipe the green dough onto a baking sheet lined with parchment paper or a silicon mat.

Add the red pepper ‘nails’. (Make sure to cut them slightly larger so they won’t burn and press them into the dough). This step can also be done about 5-10 minutes into the baking process, if you want the ‘nails’ to be a more vibrant red.

Bake for 30 minutes. After 30 minutes, turn off the oven and allow them to cool inside the oven for an additional 15 minutes.

Stir the sauce together and serve these spooky treats!