How can I make spinach
The best way to get non-spinach eaters to eat spinach is to disguise the taste and texture the best way you can. I think spanakopita does just that . Don't be intimidated by phyllo. I use vegetable spray, and I "pre-score" the spanakopita before putting it in the oven and everything comes out perfect. As a precaution, just be sure to keep your filling fairly moist, but not too moist (just enough to hold a ball/clump).
Cream sauce and nutmeg may help, also small cubes of feta. To my taste, spinach can take quite a bit of salt.
Alan's suggestion is a good one, note this dish is usually served cold in small portions as a side. The Japanese name is 'goma ae', in case you want to search for specific directions.
Also it isn't truly boiling. Boiling your spinach will result in something you will have no desire to put into your mouth. But blanching works nicely indeed.
That "taste" is due to oxalic acid, boiling can reduce the amount of acid. A cream sauce will overpower the oxalic acid. A couple of the local steakhouses offer creamed spinach. A Japanese style of spinach involves steaming the spinach, wring out the liquid, form into a cube, dress with a sweet shoyu based sauce.