Preheat oven to 375 degrees F.
Hollow out zucchini halves using a melon baller or spoon, reserving insides.
Put zucchini boats into a lightly greased 13"X 9" baking pan.
Heat oil in a large saucepan or Dutch oven over a medium heat.
Saute green and white onions until translucent, stirring occasionally, about 3 minutes.
Chop reserved zucchini insides, add spinach and chopped zucchini to pan and continue cooking until spinach is wilted and cooked through, about 5 minutes.
Drain excess liquid, return spinach mixture to pan and cook another minute or two to remove excess liquid, spinach mixture should be on the dry side. Add dill, nutmeg and salt and pepper to taste. Set aside to cool.
Beat eggs, cottage cheese and 6 ounces crumbled feta together in a bowl.
Mix spinach and onions with cheese mixture.
Fill the zucchini boats, using all the filling, it's ok if it spills over.
Top with remaining 2 ounces feta
Bake at 375 degrees F. for 30-35 minutes, or until zucchini is tender, and feta cheese is light golden. Cover with foil if it starts to brown.