Wash the spinach thoroughly and sauté it in a pan just until wilted, then transfer to a strainer and press firmly to remove all excess moisture.

In the same pan, heat olive oil and sauté the chopped onion until soft and translucent, then add garlic and cook briefly until fragrant.

In a large bowl, combine the drained spinach, onion mixture, feta cheese, eggs, dill, salt, and black pepper, mixing gently until evenly combined.

Add almond flour and psyllium husk powder to the mixture and fold carefully to create a thick, cohesive filling.

If using chicken or turkey bacon, fold it in gently to distribute evenly.

Transfer the mixture to a greased baking dish and smooth the top evenly with a spatula.

Bake in a preheated oven at 180°C (350°F) for 35–40 minutes until the top is lightly golden and the center is set.

Remove from the oven and allow the pie to rest for at least 15 minutes before slicing and serving.