1/4 cup butter or margarine
3/4 cup chopped onion
1/4 cup flour
Salt to taste
1/8 teaspoon pepper
2 cups milk
4 (10-ounce) packages frozen chopped spinach, thawed and drained
In a saucepan over medium heat, cook onion in butter until tender (about 5 minutes). Stir in flour, salt and pepper until blended. Gradually stir in milk. Cook, stirring constantly, until sauce is thickened. In a small bowl, beat eggs slightly with fork.
Add Tabasco to taste. Slowly pour egg mixture into cream sauce, stirring rapidly to prevent lumping. Cook, stirring constantly, until mixture is thickened. Do not boil. Add spinach. Stir until blended. Pour mixture into a 9 x 13 pan. Bake at 350 degrees for 40 minutes or until firm in the center. Cut into servings.