Preheat your oven to 180°C (350°F) and lightly grease a muffin tray with butter or oil to prevent the mini pies from sticking and to help them release easily after baking.

In a large mixing bowl, combine the almond flour, shredded mozzarella cheese, egg, and melted butter. Use your hands or a spoon to mix everything together until a soft, slightly sticky dough forms.

Continue mixing gently until all the ingredients are fully incorporated and the dough holds together without crumbling. If it feels too dry, you can add a tiny amount of water to bring it together.

Take small portions of the dough and press them into each muffin cup. Use your fingers to shape the dough along the bottom and up the sides, forming a small “crust” for each mini pie.

Place a skillet over medium heat and add your ground meat. Break it apart with a spatula and cook until it starts to brown evenly.

Add your chosen seasonings (such as salt, pepper, garlic powder, or paprika) and stir well so the meat is evenly flavored.

Add the chopped spinach to the skillet and cook for another 1–2 minutes, just until the spinach wilts and combines with the meat mixture.

Remove the skillet from heat and allow the filling to cool slightly so it’s easier to handle and doesn’t soften the crust too much.

Spoon the prepared filling evenly into each dough-lined muffin cup, making sure not to overfill so the pies keep their shape while baking.

Sprinkle shredded cheese over the top of each mini pie, allowing it to melt and create a golden, slightly bubbly finish.

Place the muffin tray in the preheated oven and bake for 20–25 minutes, or until the crust is set and lightly golden, and the cheese on top is melted and slightly browned.

Remove the tray from the oven and let the mini pies cool for a few minutes. This helps them firm up and makes it easier to remove them without breaking.

Carefully lift each mini pie out of the tray using a spoon or knife, then serve warm while the filling is still juicy and the cheese is perfectly melted.