Preheat oven to 375 degrees F
Place the olive oil in your large skillet over medium-high heat. Add the onions and garlic once the skillet becomes hot. Cook until soft and fragrant.
While your onions are cooking, drain out most of the water from the spinach by squeezing it. Keep the spinach in the bag while doing this to get water out most effectively.
Add the spinach once the onions are soft and fragrant, and sauté another 2 or so minutes. Then remove from stovetop and set aside.
Mix the cottage cheese, dill weed, egg whites, and nutmeg together in a large bowl, until well combined.
Add the spinach mixture and continue to stir until evenly distributed. Then cut the feta into small cubes, and gently crumble in.
Pour the mixture into a greased casserole dish.
Bake for 50 minutes and then serve either hot or cold. Enjoy!