I will have an abundance of spinach growing in the garden soon, probably more than I can ever eat while it is fresh. In the meantime, I bought a pound of fresh spinach at the Farmer's Market for a recipe I didn't get around to making before the spinach would have gone bad.
Since I'd rather not depend on my freezer any more than I need to, I decided to dehydrate the spinach and store it in a jar on the pantry shelf. Spinach dries quickly and easily, although mine was still very wet from washing the grit out. It took 2-3 hours at 120ºF. (Gotta get a solar dryer built this year!) It really did not loose the bright green color, that's just a poor photo and bad lighting.
Dried spinach can be used in soups and stews all winter. Add it to tomato sauce, or scrambled eggs. You could pulverize it and add for nutritional value to almost any liquid, especially something like V-8 juice.
I put a piece in some water to rehydrate, just to see what it night be like texture-wise to use as leaf spinach in recipes later. I think it would be just fine; it was supple and not fragile at all. For sure I'll use it in a spinach lasagna!
I ended up with a quart jar packed pretty tight with dehydrated spinach. I might make more if I have an abundance of spinach in the garden.
I have also been dehydrating strawberries, since the local berries are in season now... and cheap. Believe it or not, that pint jar above holds what was a pound and a half of fresh berries! I cut them to just a tad over a ¼" thick; the dried berries are well under ⅛" thick. Man, did they smell delightful as they were in the dehydrator!