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1
Preheat oven to 400 F with a rack in the middle.
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2
Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
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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.
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4
Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper.
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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.
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6
Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
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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.
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8
Bake, uncovered, until golden and set, 30-35 minutes.
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9
Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
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10
Can be assembled before baking one day ahead and kept chilled, covered.
