I'm a "Spinach-aholic," I never become tired of it and prefer it to other greens, although I'm starting to use kales more frequently.
When I want to have an easy to prepare pseudo-quiche, I often wilt as much spinach as the pan will hold, wrap it in a towel and wring out the liquid before tossing it in a thawed frozen pie crust and mix it with a light cheese (a low fat feta or cottage cheese), whatever leftover fresh herbs are on hand (chives are also terrific) and Eggbeaters. Bake it at about 325 F for about 50-60 minutes. Sometimes, I omit the pie crust, or am too lazy to make one, I then spray a pie pan with cooking oil and pour the above contents in the pan and bake. If I have some red peppers on hand or re-hydrated sun-dried tomatoes, I sometimes chop them up and toss them in with the spinach. Experiment! Spinach is wonderfully versatile.
If you want to experiment with baking soufles, spinach soufles are rather easy and successful first ventures. I make them light without egg yolks and use Eggbeaters and a low-fat or non-fat cheese or Soy Cheese. Check out Epicurious and enter "Spinach" under "ingredient" and you'll find hundreds of options, some easy, so more complicated, and of course, some healthier than others.
I often make a simple scramble of Eggbeaters, herbs, chives, fat free feta cheese and spinach.
Try roasting a whole chicken stuffed with brown rice or quinoa, lots of diced spinach, garlic and lemon pepper and rosemary or thyme. If I'm cooking rice, barley, quinoa or other whole grains in vegetable or chicken broth, I love to add a huge pile of diced spinach leaves and herbs to the pot. Here kale works well, too.
I also make a, "virgin," type Bloody Mary smoothie, in the blender with low sodium V-8, a fistful of kale or spinach leaves, diced cucumber, diced red pepper, lemon juice, a few ice cubes and a splash of my favorite hot sauce.
I really like a simple spinach salad with fresh shrimp, tomatoes and a light vinaigrette with lots of herbs and garlic.
I go so far as to add lots of finely chopped spinach to meatloaf, meatballs and burgers.
