Set up your dehydrator and set the temperature according to the brand of your dehydrator. I have an Excalibur 9-Tray Dehydrator and it states (125°F) = (51°C)

Pick through the fresh spinach and remove damaged leaves and discard them.

Wash the fresh spinach and let it drain.

Place the spinach leaves on your dehydrator racks and spread them evenly on the plastic screens in the racks.

Place the spinach on the racks inside your dehydrator. I had to space the racks on every other shelf because of the height of the spinach.

Put the cover on the dehydrator and check the spinach every other hour or so to check how "dry" it is. This batch today took 3 hours to dehydrate. The finished product should be crisp and crumbly.

The dehydrating time will vary according to the humidity in the room where you are drying it. When it's completely dry store it in airtight containers after "conditioning" it.

If you live where it is HUMID: “To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for 7 to 10 days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the jars daily to separate the pieces and check the moisture condensation.” https://nchfp.uga.edu/how/dry/pack_store.html

I use to live in the DRY DESERT: I set my fruit and vegetables on my countertop for 5-7 days. Ten days is even better to make sure everything is dry before using your FoodSaver unit.

You can use a Magic blender to make spinach powder. Add a handful or so of the dehydrated spinach to your blender of choice depending on the size. Use the "pulse" button or start on low at the beginning.

Blend the mixture until you get the "powder" you want. Be careful when you remove the lid because you will have spinach powder all over you.

Store the spinach powder in airtight jars with lids. Be careful if you use your FoodSaver for the powder, it may ruin the tubing. I use clamp jars.