-
1
Put the potatoes in a small saucepan, and add just enough water to cover them.
-
2
Bring to a boil, and cook until the potatoes are tender, about 10 minutes.
-
3
Drain through a sieve, and shake all the remaining water off.
-
4
Return the potatoes to the saucepan, and add 2 tablespoons of the oil, nutritional yeast and 1/2 teaspoon salt.
-
5
Mash with a fork until roughly smooth (it's OK if there are a few lumps).
-
6
Set aside.
-
7
Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat; add the shallots and a pinch of salt, and cook, stirring frequently, until soft and just starting to brown, about 3 minutes.
-
8
Add the vinegar, tomato paste, paprika and cayenne and cook, stirring constantly, until the spices are toasted and the oil turns brick red, about 1 minute.
-
9
Remove from the heat, and scrape every last bit into the mashed potatoes.
-
10
Add half the parsley and peppers, the olives and 3/4 teaspoon salt, and stir to combine.
-
11
(The filling can be made and refrigerated up to a day in advance.)
-
12
Preheat the oven to 425 F. Arrange the phyllo cups on a baking sheet, and fill each with a heaping teaspoon of the potato mixture.
-
13
Bake until the filling is hot, 4 to 5 minutes.
-
14
Garnish with the remaining parsley and peppers.
