SPINACH?!?

I use spinach where ever lettuce would be used: salads, taco topping, wraps, etc. I also throw a handful in scrambled eggs (with a bit of onion), put it in lasagna, etc etc etc. I literally eat spinach about every day. Usually just by itself with a little dressing. I'm working for my Popeye arms. I don't see a better way

My favorite smoothie is 2 C spinach, 2 C frozen strawberries, and a banana. It's very thick, you could eat it with a spoon! It's also good with 1/2 cup pineapple juice or 6 oz Greek yogurt. That makes 3-4 smoothies, I usually split with my husband and toddler.

My daughter also loves these turkey and spinach meatballs: http://rainydaygal.com/2010/04/13/gemelli-with-turkey-spinach-meatballs/

Wilt spinach down, place in the bottom of a shallow dish. top with white fish that has been poached for a couple of mins in skimmed milk. Use the fish flavoured milk to make a smooth white sauce. pour over fish, top with a sprinkle of cheese and/or breadcrumbs.bake in medium hot oven for 20mins.

Delish

I make a spinach pesto with almonds instead of pine nuts. Also toss quite a bit into soups.

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Cook chopped garlic and half a chopped onion in olive oil until tender. Add 1 bag of ready to eat spinach. Cover and let wilt. Add one can of un-drained chic peas. Season to taste with any combination of the following: cumin, tandoori seasoning, turmeric, garam masala, curry powder, crushed red pepper, salt, pepper, balsamic vinegar. Once hot, let simmer for about ten minutes. Serve over a bed of basmati rice. Top with feta and parmesan cheese. Serves 2-3

DW and I do green shakes every morning. However, we rotate our greens, so Spinach is used maybe once or twice a week. Beyond that, we actually use a full pound of greens in a shake that gets split between the two of us.

As for other uses, I love spinach in salads, but I think my favorite is in a Greek Omelette:

1/4 cup cooked spinach
4 large eggs
1/2 cup crumbled feta cheese, (2 ounces)
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
Freshly ground pepper, to taste
2 teaspoons extra-virgin olive oil

Squeeze spinach to remove any excess water. Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.
Set a rack about 4 inches from the heat source; preheat the broiler.
Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

I like to cook the spinach fresh, though I have been told that this is an excellent use for frozen cooked spinach. This is two servings at 254 Calories each.

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Spanakotiropita! OPA! No fuss eating this Greek delight! Spinach/Feta cheese stuffed in Pastry(filo dough, very lowcal)

http://www.cookinglight.com/food/top-rated-recipes/five-star-casseroles-00400000039138/page6.html

Sauteed with a bit of olive oil and garlic.

Then it can be
- put in pasta with Parmesan or feta and sun-dried tomatoes
- add to a canned vegetable soup
- put in scrambled eggs