I'm a spinach lover, too, but only if the spinach is still whole. I totally loathe the hashed green smear that looks rather like something a cow would just be starting to chew for the second time. It's the disgusting look and structure that puts me off. I like my food recognizable and chewy.
Fresh crispy spinach, on the other hand, makes a wonderful salad with a light vinaigrette, onion rings and orange filets (or with tangerines, walnuts, raspberry-vinegar and hazelnut oil).
Or you slightly sautee fresh spinach, mix it with cooked pasta and sweet corn and sprinkle with grated cheese- a good way to use up any leftovers.
Or you coarsely chop sauteed spinach, mix it with origano, pepper and crumbled Feta-cheese, finely chopped onion, a little garlic, nutmeg and 1 egg and use the mixture to fill a pie or little puff-pastries (glaze with yolk and sprinkle with sesame and/or nigella seeds)