Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a drop of olive oil.
In a large skillet over medium heat, sauté the minced garlic and sliced green onions in 1 teaspoon of olive oil until soft and fragrant.
Add the fresh spinach to the skillet in batches, stirring constantly until completely wilted and all excess moisture has evaporated.
In a blender, pulse the low-fat cottage cheese until smooth, then transfer to a mixing bowl.
Whisk the liquid egg whites, crumbled feta cheese, chopped fresh dill, sea salt, black pepper, and nutmeg into the cottage cheese.
Fold the cooked spinach mixture into the egg and cheese base until the ingredients are evenly distributed.
Lay one sheet of phyllo dough into the bottom of the prepared dish, allowing the edges to hang over the sides.
Pour the spinach and egg mixture into the dish, then top with the second sheet of phyllo dough, crinkling it slightly to create a textured surface.
Fold the overhanging edges of the bottom phyllo sheet over the top to seal the pie completely.
Bake for 25-30 minutes until the phyllo is golden brown and the high-protein filling is firm and set.
Remove from the oven and let the pie rest for 5 minutes before slicing to ensure the crust remains crisp and the filling holds its shape.