Preheat the oven to 400 degrees. Brush the pie shell, both bottom and sides, with 1 teaspoon of the pecan oil. Arrange the mozzarella slices evenly in the pie shell. Arrange the tomato slices evenly on top of the cheese and 1/4 teaspoon of the Creole seasoning mix.
Arrange the spinach on top of the tomatoes and season with 1/4 teaspoon of the Creole seasoning mix. Drizzle with the remaining teaspoon pecan oil and season with the remaining 1/4 teaspoon Creole seasoning mix. Bake until the crust is golden, about 15 minutes. Remove from the oven and cut into wedges to serve.