I have way too much fresh spinach left Over a pound. I have put it in a frittata and in a couscous tomatoes and cheese dish. Ideas?

I just made a really delicious pie from a variety of greens and herbs and phyllo--like spanakopita but with different greens. Just proceed as for spanakopita, but rather than following a recipe, just make a filling with the spinach and any seasonings you like--taste it and make sure it's to your liking. I would squeeze the spinach after cooking it so there's not a lot of excess water that will dampen your crust. Maybe add feta or another strong cheese. Then, put the spinach mixture in a phyllo dough casing and bake until golden. It should be absolutely delicious.

You might also think about doing a spinach gratin--sauté spinach in olive oil with garlic and maybe red pepper flakes. Add a little cream at the end, put in a shallow dish, top with buttery bread crumbs and/or flavorful cheese and broil or bake until golden.

Another vote for wilting it in olive oil that's been heated with smashed garlic cloves. It cooks down significantly, so you can probably use up a bunch this way.

Another idea is to make a green smoothie, which is great for breakfast or post-workout and can also be frozen. If there are no recipes for them here (and if you'd like one), I recall seeing some on joythebaker. I'm sure google can help too.

How about the plain old cream of spinach?

This recipe: http://food52.com/recipes/20565-spinach-mushrooms-and-cream-for-dinner
Just made it with the Cauliflower Soup per: http://food52.com/blog/9661-cauliflower-soup-creamed-spinach-and-mushrooms
It was awesome!

Try this Creamy Spinach and Ricotta Pasta Recipe- delicious!
http://www.bitememore.com/feedme/157/creamy-spinach-and-ricotta-pasta-recipe

I would browse this great collection: http://food52.com/contests/352-your-best-dark-leafy-greens !

I had a big batch of Indian-spiced lentils in the fridge, and I tossed a big handful of frozen spinach in when I reheated them for lunch the other day. Delicious, and you could do this trick with the fresh spinach you've got (it'll wilt down a lot) and canned lentil soup or another vegetable soup. Adds flavor and nutrients to a cheap, quick meal that you might already have in your freezer or pantry.

I haven't made it yet, but this recently featured recipe looks delicious -- Phyllo-less Spanakopita. http://food52.com/recipes/25622-batsaria-phyllo-less-spanakopita

Soup is always good. Heat up stock and add the spinach. Season to taste. You could make a version of an egg flower soup by beating two eggs and pouring them very slowly into the simmering soup, whisking constantly. Top with onions in some form; fried, sweated down or simply chopped green onions.

One of my favorite ways to eat spinach is the simplest: wash and dry the spinach. Chop very coarsely, if desired. Heat a very healthy slug of olive oil in a heavy pan, add lots of chopped garlic and hot pepper flakes and fry until fragrant. Add spinach, stir, then saute until the spinach is soft. Season with salt, pepper and lemon juice. If you want to dress it up, add pine nuts and raisins to the oil along with the garlic and continue to cook as described.

I don't really like cooked spinach, but I LOVE this recipe (must be the garlic and cream!): http://food52.com/recipes/3551-better-than-creamed-spinach-spinach. You could also blanch a lot of the spinach and freeze it; no need to buy frozen spinach for a while!