I rub Saag Paneer in my hair. Technically I think it’s made with cubed farmer’s cheese that, like cottage cheese, doesn’t melt, just adds protein and dairy and substance.
It always amazes me how a 6 inch wide X 1 ft long X 6 inch deep container of fresh spinach collapes into about a cup of cooked for $5, so I grow my own.
As a dago, I keep the rich curry flavor but otherwise mozzarella, parmesan, garlic fusion it into Indo-Italiano, with buttered Naan or Italian crisp breadsticks to devour it with. Frankly, frozen spinach is the most cost- and labor-efficent way to manage cooked spinach dishes.
I don’t really like frozen spinach - I usually use the fresh baby stuff. But I’ve found that using a potato ricer squeezes the moisture out very efficiently, if you have to steam spinach for use in a recipe.
(I’ve heard of mayonnaise for hair, but not cheese ;-)