Blanch the spinach in boiling, salted water for 1 to 3 minutes, depending on the coarseness of the spinach leaves. Drain the spinach and rinse with cold water. Squeeze as much water as possible from the spinach.
Poach the pear in boiling water until tender but not falling apart, about 15 minutes.
Purée the spinach and pear together in a food processor.
Heat the purée in a small saucepan. Simmer gently to evaporate the excess water. Season with salt and pepper.