In a large stock pot, heat olive oil, then add onions, celery, carrots and garlic. Cook for 10 minutes or until mixture is semi-soft. Stir in sage and thyme. Add baby spinach and cook until wilted, about 5 minutes.
Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture and mix until all ingredients are blended.
Use non-stick spray on two 9x13-inch pans and pour in the stuffing. Bake for 40-45 minutes.