I need help in figuring out the most efficient way to wilt down massive amounts of leafy spinach. The amount of spinach I need in order to make a good spanakopita or for a dish for even a small dinner party usually puts me off spinach. Last night for example I made a spinach gratin. I got 2 big bags of it and proceeded to "sautee" it with onions and garlic. Even in my big wok I can only fit about 1/2 bag of spinch. I put it in, let it wilt, and then add more and continue doing so until all the spinach is wilted and then I proceeded to sautee it only it's not sauteeing anymore it's now swimming in spinach juice and I have to spread it out to evaporate the juice. Or otherwise I take it out and strain it over night in cheese cloths just so that it can be dry enough to put into a pie. It's just ridiculous, is there a better way to do this? Oh and after all that our spinach gratin was barely enough to feed the 3 of us.