I found this on Epicurious last Passover. It turned out pretty good but I made a few small modifications. Think of it as a Passover Spanakopita.
1 onion, chopped
1 – 2 cloves garlic, minced
1 tablespoon olive oil
2 (10 oz) packages frozen chopped spinach, thawed
4 tablespoons chopped dill (I use Sabra frozen chopped dill)
1 (16 oz) container cottage cheese
2 cups milk (I used 2%)
about 1 1/2 cup shredded mozzarella cheese
1/4 tsp red pepper flakes
salt and pepper
6 sheets matzo (the square kind)
Preheat oven to 400.
Cook the onion and garlic in the olive oil over medium heat, stirring until golden about 10 minutes.
Drain the spinach and squeeze out as much liquid as possible. Add spinach and the dill to the onions and garlic. Stir and cook 5 minutes or until the spinach is heated through. Season with salt, pepper and red pepper flakes.
In a large bowl, mix the cottage cheese, eggs, and milk. Using an immersion blender puree until smooth. Season with salt and pepper. Remove two cups of the liquid mixture and set aside.
Stack the matzos in a deep dish and pour the set aside cottage cheese mixture over. Let stand for 15 minutes to soften.
Place two matzos in a 13 x 9 x 2 oiled baking dish. Spread a layer of spinach over the matzo, then pour some of the cottage cheese mixture on top of it. Continue in this manner until all the matzo is in the baking dish and you have spread all the spinach and the cottage cheese. Cover the top with the shredded mozzarella cheese. Sprinkle some dill over the top too.
Place the baking dish on a cookie sheet and bake at 400 for 30 – 35 minutes or until set and golden. Cool in the pan for 10 minutes, then serve.