Pre-heat oven to 370 F.
Line a sheet pan with parchment paper.
Place the spinach leaves in a large mixing bowl. Cover leaves with boiling water, enough to cover the leaves. Set aside for 2-3 minutes.
Carefully, drain the water from the spinach and rinse with cold water. When the spinach is cool enough to touch, squeeze all the remaining water out. You should end up with roughly 2/3rd cup of packed cooked spinach leaves.
On a cutting board, roughly chop the spinach. Transfer into a mixing bowl.
Add beaten eggs, grated mozzarella, fresh herbs, psyllium husk, garlic powder and sea salt. Add almond flour half a cup at a time. Combine using a wooden spoon until it resembles a batter.
Using a spoon, take 2 tbsp of batter and roll with your clean hands to make balls. Sometimes I flatten them with a fork to resemble cookies. Both ball or cookie shape will work.
Bake for 25-30 minutes. Balls should look golden around the top and edges.
Serve hot with dip like pizza or tomato sauce. Guacamole or tzatziki are other options.