Cinammon imparts a deliciously exotic flavour to this spinach side dish, which can be elaborated into a main dish.

Recipe:
10 oz spinach
2 small onions
1 tspn turmeric
2 tbspns cinnamon
2 large eggs [optional]
2 tbspns sunflower seed kernels [optional]
salt [OR 1/2 tspn Swiss Vegetable Bouillon powder]
pepper
1 tbspn olive oil

I recommend using a wok/large pan since the spinach takes up a lot of volume initially.

Finely chop the onions and saute in olive oil for 3 minutes until golden brown. Rinse the spinach (even if prewashed) and add to the onions. Replace the lid and leave on medium heat for 7 minutes or so, stirring occasionally until the spinach is cooked through. Add the turmeric and cinnamon and stir well. Season with salt and pepper to taste.
If you can find this Swiss Vegetable Bouillon powder then it is great to use instead of salt in this dish, since it adds a fuller flavor: http://www.veggiestuff.com/acatalog/gravies_stocks.html

Replace lid and leave to simmer on low heat for 10 mins, for the flavours to flourish.

This is a great spinach side dish for fish or chicken. Also great by itself with yoghurt and pita bread or couscous.

Optional additions: If you want to serve this as a more substantial dish, or just try a variation, add two eggs to spinach mixture and stir well until the eggs are cooked through. Adding the sunflower seeds (before the eggs) imparts an occasional crunch to the texture.

Calories and nutrition for entire recipe:
spinach = 65 cals, 1g fat, 10g carb, 6g fib, 8g prot
onions = 58 cals, 7g carb, 1g fib, 1g prot
olive oil = 120 cals, 14g fat, 2g satfat
eggs = 148 cals, 10g fat, 4g satfat, 6g prot
sunflower seeds = 100 cals, 9g fat, 1g satfat, 3g carb, 2g fib, 4g prot
TOTALS plain = 243 cals, 15g fat, 2g satfat, 17g carb, 7g fib, 9g prot
TOTALS w/ eggs+seeds = 491 cals, 34g fat, 7g satfat, 20g carb, 9g fib, 19g prot

Makes 2-3 servings.