Here, I made it into melts with wilted spinach and swiss. We ate the melts beside creamy pumpkin soup. I cook towards Thanksgiving flavors all through the winter because I love them so much.
Rebecca wanted me to tell you how I wilted the spinach - to take its bounce away and make it easier in sandwiches.
I simply washed the leaves, put them in a lidded casserole and popped them in the hot oven for 10 or so minutes. I was baking something else, which now escapes me, but all I needed for the spinach was some moist heat, so I created it in the already hot oven. A little thriftiness, but I like to think it adds up over time.