> 4 tbsp olive oil
> 4 tbsp unsalted butter
> 2 yellow onions, thinly sliced
> Cooking spray
> 1 (10 oz) box frozen whole-leaf spinach
> 1 (12 oz) pkg wide egg noodles
> 2 cups low-fat cottage cheese
> 1 cup nonfat Greek yogurt
> 1 (1 oz) pkg onion soup and dip mix
> 6 large eggs
In a 10-inch skillet, heat the oil and butter on medium-high. Add the onions and season with salt. Cook 20 min., until softened and lightly caramelized, stirring often. Transfer to a large bowl and let cool.
Meanwhile, preheat oven to 375°F. Coat a 9x13-inch baking dish with the cooking spray. To a large pot of boiling lightly salted water, add the spinach. Cover and reduce heat. Simmer spinach 3 min., then add the egg noodles. Cook 5–7 min., until noodles are done. Drain spinach and noodles very well; add to bowl with onions.
In a blender, purée the cottage cheese, Greek yogurt, onion soup mix, and eggs until smooth. Season with salt and pepper. Add to bowl with noodle mixture and stir until well coated. Transfer noodle mixture to prepared baking dish and spread in an even layer.
Cover with foil and bake 30 min. Remove foil and continue baking 10–15 min., until top is golden brown. Let set 5–10 min. before slicing and serving.