This is a fabulous sidedish with a plain roast or piece of meat or fish, but is good enough to be relished alone, even for those who are not vegetarian.
I tend to buy spinach in 250g/½lb bags, and find the easiest way to go is to wilt two bags at a time. Wash the spinach and then sit it in a large pan just with the water that clings to the leaves after you've drained it, and put the pan on the heat, stirring frequently. Remove each batch to a large sieve and proceed to the next batch. Push down on the wilted spinach to remove any excess liquid then tip all that you're using into a bowl, and proceed as below.
Photo by James Merrell.
Recipe posted by Nigella