Spinach Feta Passover Lasagna

• 1 medium onion, finely chopped
• 3 tablespoons olive oil
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1/3 cup plus 2 tbsp chopped dill, divided
• 1 (16 ounce) container cottage cheese
• 2 cups whole milk
• 3 large eggs
• 1/4 teaspoon grated nutmeg
• 6 ounces feta, crumbled (about 1 1/2 cups)
• 6 matzos (about 6 inches square each)
• salt and pepper

1. Preheat oven to 400 F with a rack in the middle.
2. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
3. Put spinach in a colander and press out as much liquid as possible. Add spinach to onion and cook another 5 minutes, stirring occasionally.
4. Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper.
5. Puree cottage cheese in a blender with milk, eggs, nutmeg and 1/2 tsp each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
6. Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
7. Arrange 2 soaked matzahs side by side in a generously oiled 13x9 inch dish. Pour in half of spinach filling. Put 2 more matzahs on top, then pour in remaining filling. Cover with remaining 2 matzahs and pour any remaining cottage cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
8. Bake, uncovered, until golden and set, 30-35 minutes.
9. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
10. Can be assembled before baking one day ahead and kept chilled, covered.

onion, olive oil, dill, cottage cheese, milk, eggs, nutmeg, feta, salt

Taken from www.food.com/recipe/spinach-feta-passover-lasagna-364709 (may not work)