It seems like the recipes break down on two sides of the coin -- frozen spinach/canned soup or frozen spinach/bechamel sauce. Personally, I like the Lawry's recipe, which is linked below and uses a bechamel sauce:

A couple of posters in the original thread made theirs with fresh spinach and whipping cream. While I'm sure such a preparation is decadent and delicious, I guess I always felt that if I had the fresh spinach, I'd rather serve it in a preparation that allowed it's freshness to shine rather than loading it up with a cream sauce, but to each their own.

I make creamed spinach without using cream. I make a white sauce (bechamel) with shallots and garlic and and chopped frozen spinach. Season with nutmeg, salt and pepper. Also very good with ground coriander.

I do a bechamel and then add a cup of milk. Garlic, nutmeg, salt and white pepper. I add parmesan sometimes too. Can't remember what else. The best I ever made was last spring with local spinach, I always wondered how Michael Jordons got theirs to a souffle quality and the answer is really good fresh spinach, but don't know exactly why though.

chop a bag of fresh spinachheat some olive oil and butter in a pan...i use a non-stick wokadd some minced onion and a clove of garlicadd spinachadd a few spoons of TempTee whipped chive cream cheese, a few spoons of sour cream and a few spoons of parmesean cheese.

I do something very similar on the rare occasions of making creamed spinach--drain the cooked spinach very well and then add some Boursin herbed cheese and stir over medium heat til incorporated...very tasty and quick and not swimming in a goopy unhealthy sauce--I think that's what bothers me about creamed spinach.