Preheat the oven to 350°F (176°C).

In a small mixing bowl, combine almond flour, onion powder, salt, and garlic powder. Mix until well combined. Add softened unsalted butter to the dry ingredients. Mix with a rubber spatula until a smooth dough forms.

Press the dough into a parchment prepared 8-inch pie baking dish. Ensure that the crust covers the bottom and sides of the pan (the crust should be at least 1 inch tall).

Bake the crust in the preheated oven for 13 minutes or until lightly golden brown.

While the crust is baking, in a frying pan over medium heat, add 1 tbsp of unsalted butter. Let it melt then add diced shallots, and minced garlic. Sautee until fragrant for about 2 minutes, then add chopped spinach. Stir and cook for 5 minutes, until the spinach has shrunk in size completely. Remove from the heat and let it cool down.

Once cooled, combine cooked ingredients with salt, black pepper, light mayo, sour cream (or Greek yogurt), reduced-fat cream cheese, and eggs. Mix until fully combined.

Add half of the shredded mozzarella to the mixture and mix again until everything is well incorporated.

Once the crust is done, remove it from the oven and reduce the oven temperature to 325°F (163°C).

Pour the prepared filling over the baked crust and spread it evenly. Top the filling with the other half of shredded mozzarella.

Bake the pie at 325°F for 30 minutes without foil and then an additional 30 minutes with foil or until just set. Remove from the oven and let it cool completely before serving. Enjoy!