I've heard that while spinach contains plentiful amounts of iron, the iron content is hard for the human body to digest.
Spinach contains oxalic acid that binds with some of the iron, making it harder for your system to absorb.
And also that dietary iron compounds are categorised in two forms: 'heme iron' and 'non-heme iron' and that spinach (in common with many other vegetables) contains non-heme iron. According to this site
Heme iron is typically absorbed at a rate of 7-35%. Non-heme iron is typically absorbed at a rate of 2-20%
Are there ways that I can process spinach in my home so that the iron is easier to digest, or other fruits or vegetables that I could eat at the same time as spinach in order to make it easier to absorb its iron content? For what it's worth, I typically like to consume spinach in curries.