Small Family Group of 4 to 6 people:
 

Large Family Group of 10 to 12 people:
 

2 to 3 large bunches fresh spinach leaves

Coarse salt and freshly ground black pepper to taste

Hard-cooked eggs, for garnish*

Cream Sauce (see recipe below)

*Check out How To Boil Eggs.

2 (40-ounce) bags or 5 pounds fresh spinach leaves

Coarse salt and freshly ground black pepper to taste

6 Hard-cooked eggs, for garnish*

Cream Sauce (see recipe below)

*Check out How To Boil Eggs.

Wash spinach leaves thoroughly.

I fill my sink with cold water and place the spinach leaves in to soak a few minutes. Punch down to wet all the leaves, then grab handfuls of spinach (not drained) dripping with the water into your cooking pot. This will provide enough water so that you do not need to add more.

Wash spinach leaves thoroughly.

I fill my sink with cold water and place the spinach leaves in to soak a few minutes. Punch down to wet all the leaves, then grab handfuls of spinach (not drained) dripping with the water into your cooking pot. This will provide enough water so that you do not need to add more.

NOTE: As you can see, it takes a lot of spinach to feed my family their favorite dish!

In a large pot, covered, cook spinach until tender.

In a large pot or pots, covered, cook spinach until tender. 

As soon as spinach is thoroughly wilted, remove from heat, and drain in a colander or strainer, pressing with the back of a kitchen spoon to squeeze out excess liquid. (This step is very important.)

NOTE: From a large pot full to what seems like very little spinach! There will be enough, so don't worry!

As soon as spinach is thoroughly wilted, remove from heat, and drain in a colander or strainer, pressing with the back of a kitchen spoon to squeeze out excess liquid. (This step is very important.)

NOTE: From a large pot full to what seems like very little spinach! There will be enough, so don't worry!

Transfer drained spinach to a cutting board and chop spinach very fine.

NOTE:  Up to this point, the spinach can be prepared in advanced and stored in the refrigerator, covered, 1 to 2 days.

Transfer drained spinach to a cutting board and chop spinach very fine.

NOTE:  Up to this point, the spinach can be prepared in advanced and stored in the refrigerator, covered, 1 to 2 days.

CREAM SAUCE:
4 tablespoon butter
4 tablespoon finely chopped onion
4 tablespoons all-purpose flour
Coarse salt and freshly ground black pepper to taste
3 to 4 cups milk*

* Depending on how thick you want the sauce will determine how much milk to use.

In a large frying pan or large pot over medium-low heat, melt butter. Add onions and cook until they are translucent and soft (about 10 to 15 minutes). NOTE: Sautéing the onions in the butter is the secret to this delicious sauce. DO NOT SKIP THIS STEP.

Add flour to the butter/onion mixture and blend thoroughly. When perfectly blended, smooth, and free from lumps (but not in the least browned), add salt and pepper. Gradually stir in the milk; reduce heat to low and cook, stirring constantly, until sauce boils (may use some spinach juice in place of milk). Remove from heat.
 

Add flour to the butter/onion mixture and blend thoroughly. When perfectly blended, smooth, and free from lumps (but not in the least browned), add salt and pepper. Gradually stir in the milk; reduce heat to low and cook, stirring constantly, until sauce boils (may use some spinach juice in place of milk). Remove from heat.

In a medium bowl, mix together Cream Sauce and chopped spinach.

Season with salt and pepper and garnish with hard-cooked egg slices. Serve warm.

Makes 6 to 8 servings.

In a large bowl or bowls, mix together Cream Sauce and chopped spinach.

Season with salt and pepper and garnish with hard-cooked egg slices. Serve warm.

Makes 10 to 12 servings.