Spinach Feta Passover Lasagna - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400 F with a rack in the middle.
Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
Put spinach in a colander and press out as much liquid as possible. Add spinach to onion and cook another 5 minutes, stirring occasionally.
Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper.
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.
Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
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.
Bake, uncovered, until golden and set, 30-35 minutes.
Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
Can be assembled before baking one day ahead and kept chilled, covered.