Prepare the Base: Preheat your oven to 375°F (190°C). Vigorously squeeze the thawed spinach to remove as much water as possible; this is crucial for a thick, creamy dip. Set the dry spinach aside.

Sauté the Aromatics: Warm the olive oil in a small saucepan over medium heat. Add the chopped shallot and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until aromatic, then remove from heat.

Blend the Wet Ingredients: In a large mixing bowl, whisk the unsalted cottage cheese and the two medium eggs until the mixture is mostly smooth. Whisk in the fresh lemon juice.

Combine the Dip: Add the squeezed spinach and the cooked shallot-garlic mixture to the whipped cottage cheese base. Use a spatula to fold everything together until well-combined.

Fold in Cheeses & Seasonings: In a separate medium bowl, toss together the crumbled feta, shredded mozzarella, fresh dill (or parsley), ground nutmeg, and a few grinds of black pepper. Add this cheese mixture to the large bowl and gently fold until just incorporated.

Bake & Brown: Transfer the mixture to a 9-inch pie plate (or similar 1.5-quart baking dish) and spread it into an even layer. Sprinkle the grated Parmesan cheese evenly over the top. Bake for 25–30 minutes, or until the edges are bubbling and the center is set. For a golden-brown top, switch the oven to broil and cook for 2–3 minutes until the cheese is lightly browned. The internal temperature should reach at least 165°F (74°C).

Rest Before Serving: Carefully remove the dish from the oven and let it stand for 10 minutes. This allows the dip to set properly for easier scooping. Serve warm with whole-wheat pita, carrot sticks, or cucumber slices.