Below are two versions of this recipe. One for a small family group of 4 to 6 people and one for a large family group of 10 to 12 people.
Wash spinach leaves thoroughly.
I fill my sink with cold water and place the spinach leaves in to soak a few minutes. Punch the spinach leaves down to wet all the leaves.
As you can see, it takes a lot of spinach to feed my family their favorite dish!
Grab handfuls of the wet spinach (not drained) dripping with the water into a large cooking pot. This will provide enough water so that you do not need to add more. Cook spinach just until tender.
As soon as spinach is thoroughly wilted and cooked, remove from heat, and let 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 do not 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.
When ready to serve, prepare Cream Sauce. If spinach bunches are extra large, you probably will need to double the Cream Sauce recipe (I usually need to).
Making Cream Sauce Ahead of Time: If you are pressed for time (like I am during the holiday season), you can make this cream sauce up to two days before you plan to use it and store it, tightly covered, in the refrigerator. Before storing, press a layer of plastic wrap directly on the top surface of the cream sauce to prevent a skin from forming. If a skin does form, whisk vigorously when you reheat the cream sauce and the sauce should be as smooth as it was when you made it. Thin out if necessary with additional. When ready to use, reheat the cream sauce in a heavy saucepan over low heat, stirring, until not quite simmering.
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). Sauteing 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.
In a medium bowl, mix together the prepared Cream Sauce and the chopped spinach.
Season with salt and pepper and garnish with hard-cooked egg slices. Serve warm.
* Check out How To Boil Eggs.
** Depending on how thick you want the sauce will determine how much milk to use.
German Creamed Spinach Recipe: https://whatscookingamerica.net/germancreamedspinach.htm