If I understand your question correctley you want to know about putting raw spinach as opposed to blanced/cooked spinach in a deep dish pie.
My experience is this I like it both ways and find it almost more easily made when it is raw. I rarley blanch my baby spinach anymore , rather I just put 1 or 2 tblsp of olive oil in a large pan and keep tossing in the spinach to reduce its size . Then right in the pie from the pan it goes.
When you blanch the spinach you must squeeze it in a towel to get it dry enough to put on a pizza without bringing too much water to the crust. I have done just that and it is a damn mess.
But if you are just using a little spianch and it fits just mix it in raw and let it cook with the rest of the pie, you won't be dissapointed I promise.