Place spinach in a pot with water to cover. Boil until wilted; drain well. Chop into small pieces.
Place cream cheese in a bowl; cut using 2 butter knives until paste-like in consistency. Mix in the spinach, green onions, water chestnuts, and dill.
Line a loaf pan with of plastic wrap. Arrange a layer of smoked salmon in the pan; spread a layer of the cream cheese mixture over the salmon. Repeat layering with the remaining salmon and cream cheese mixture.
Chill in the refrigerator, at least 2 hours.
Invert the pan onto a serving dish; peel off the plastic wrap.