Would of thought so, I freeze cooked spinach and mulukhiyah (a leaf similar to spinach) and they always seem fine, but they are mixed with other ingredients though.
I'm no expert but I doubt it. Spinach is one of the very few things, if not the only one, which takes longer to cook in the microwave than it does on the stove (1 min). I would just split the packet, freeze half and cook the other half.
you can't freeze raw spinach -it has enzymes on it that will make it bad and it will come out slimey. You need to 'blanch' it best way is to steam it for a few seconds then press as much water out as you can and freeze it.
you can wilt spinach by steaming it for about a minute. However you cook it it will release its water -even dry frying in a pan -thats why I said 'squeeze well before freezing. I freeze pounds of the stuff from our garden every year.
Ummmm am I really gonna argue the toss over a bowl of spinach? No. To freeze any leafy veg you need to get rid of as much water in the product as possible. You carry on freezing spinach (if you ever have that is) and I'll carry on my way.