Place oil in skillet over med-high heat. Once hot add the onions and garlic. Saute. While onions are cooking, squeeze the spinach to drain out most of the water. (best done right in the bag). Once the onions are translucent, add the spinach and saute another 1 1/2 to 2 minutes. Remove from burner and set aside.
Mix together the cottage cheese, egg whites, dill weed and nut meg in large bowl, until well blended.
Add the spinach mixture, and stir until evenly distributed.
Cut the feta into small cubes, and gently mix in. Pour into greased or oiled casserole dish (mine was about 6x9)