My fiance likes spinach, so I’ve been trying to incorporate it more into foods. I love the flavor of spinach, but the texture is just wrong. I find myself eating around it.
I don’t really even like the texture of raw spinach, but cooked it’s just awful to me.
Any way to firm up the texture or something?
Deep fry it? 
If you’re using spinach as one ingredient in a dish and still finding the texture problematic (or you’re able to “eat around it”), you might try processing it more finely.
Chopped spinach is excellent in quiches, as an ingredient in casseroles or added to pasta dough, bread dough, savory pie crusts, etc. All of these allow the spinach flavor to shine through while hiding or altering the texture.
I’ve also used the ‘pot liquor’ produced from blanching spinach to make gravy. It gives a nice pastel green color and adds some spinachy goodness to the flavor.
I’ve just been basically tearing it into fairly small pieces, but you’re right that I haven’t been chopping it really finely. I haven’t tried pureeing, either, but I was a bit afraid of the color being a bit TOO green. 
Uuuuughhhh cooked spinach. I love pretty much every vegetable you could name and I can’t get down more than a spoon of cooked spinach.
My two suggestions would be:
blanch in hot salted water, chill in ice water, puree, and fold into a root vegetable puree like sweet potato or celery root
makes a nice spinach salad to go along with the meal, instead of cooking the spinach
Mince it really fine, and incorporate into things like pizza dough. Mince it a little less fine, and mix it in with pasta sauce.
I add chopped spinach to my garlic mashed potatoes.
I got over my aversion to spinach when I had my once-a-year fine dining experience some years ago. The side dish to the meal was gently-roasted and salted baby spinach leaves. They were indescribable.
Beyond that, I’m happy to eat it raw, which isn’t much help. I add it to sandwiches or use it as a salad base instead of iceberg.
Fry it in very hot oil. It will get crispy.
I am guessing you are cracking wise,but deep fried spinach is very good,had it at an Indian buffet years ago,best thing on the line.
Spanakopita is easy as pie to make and beyond awesome. Knock up a Greek salad and some hummus while it’s in the oven and you’ve got the makings of a nice light summer meal.
In fact, I think I’ll plan for that this week-end; it’s been a while.
My mom used to make what she called “spinach souffle” (no idea if that’s actually what it was) where she did something with cooked spinach and eggs. I hated cooked spinach but this was actually pretty good. Unfortunately I have no idea how she made it.
I eat spinach just about every other day.
I don’t know about fresh since I always get frozen. I thaw the bag, squeeze all the water out and toss it with some eggs and mozzarella and parmesan. Or I throw all of it in a casserole dish, then cool and cut in squares. I use this like a bread for ham and cheese sandwiches for my lunch.
Tonight I made spinach lasagna from this recipe, but I used more cheese and sauce than advised.
http://www.genaw.com/lowcarb/spinach_lasagna.html
Of course you could add noodles, but I’m just as satisfied without.
You can flash sautee it for about twenty seconds in EVOO, butter, and developed garlic… Fry the garlic longer than the whole leaves so they have some texture and hold. Leaf like rather than cooked till the moisture exudes…
This sounds awesome - Can you post the amounts you use? I think the consistency would be easy to screw up on this.
I was cracking wise, but you’re right that it’s not a silly suggestion. I visited Mumbai and Nasik for a previous job, but unfortunately I never had deep fried spinach. Spinach is used in quite a few of my favorite Indian dishes, but I don’t think the OP would like the texture of most of them.
I’d forgotten about this, my mum used to make it too - it’s actually pretty easy, and quite good. I’ll try off the top of my head:
Separate two eggs. Take some spinach, about the amount in one of those baby spinach boxes from the grocery store, or the equivalent in fresh spinach. 1/4 a pound let’s say? Blanch, onto ice, drain, and then puree with your 2 egg yolks and some salt and pepper and whatever spice you like. Nutmeg is nice. Whisk the whites until they hit stiff peak stage. Fold the whites through the yolk/spinach mix. Spoon into whatever you have, muffin tins, ramekins, whatever. It’s pretty forgiving. Bake in a hot oven, about 400 or 425, for just a few minutes. Use 5 minutes as a starting point. Sprinkling fresh herbs or even some pieces of nuts on top right before baking is fantastic.
The problem I have with spinach is the gritty feeling it leaves on the inside of my mouth and on my teeth – due to its high oxalic acid content. It’s a good idea to brush your teeth ASAP after eating spinach (well, after eating, period, but spinach is especially harmful to your teeth).
If there’s an Indian or South Asian grocery near you, try some spinach paneer samosas (paneer being a kind of cheese popular in Indian cuisine).
Slice up some bacon strips to about 1/2" wide, and brown it in a pan over medium heat. When the bacon is browned, throw in some minced garlic. Let the garlic cook in the bacon drippings for about a minute. Be careful not to burn it. Throw in two pounds of freshly rinsed (and dried) spinach (baby or regular). Keep stirring it until the spinach just wilts and is coated with the bacon drippings, and then take it out of the pan. Squeeze some fresh lemon over it and you’re done.
Or, you could add some heavy cream and parmesean cheese while it’s still in the pan, and cook for a few minutes to thicken. Then you have some pretty awesome creamed spinach.
Keep in mind that a pound of fresh spinach yields maybe two servings when it’s cooked down.
Bacon makes everything better.
Ya don’t like spinach? Doesn’t ya wants to grow up strong like your Uncle Popeye?
Creamed spinach avoids the texture problem (assuming you don’t hate the texture of creamed vegetables).
Do this. Add a sprinke of coarse ground salt. Lemon juice is key in this prep. Spinach needs acid when eaten on its own.