Heat the remaining olive oil in a skillet over medium heat until shimmering.

Add the chopped onion and cook until softened and lightly translucent, stirring occasionally.

Stir in the spinach and cook until wilted and tender, releasing most of its moisture.

Add the drained white beans to the skillet and gently mix so they warm through without breaking apart.

In a large mixing bowl, whisk the eggs until smooth and slightly frothy.

Pour in the milk and add the cottage cheese, whisking until the mixture becomes creamy and well combined.

Season the egg mixture with oregano, garlic powder, crushed red pepper, salt, and black pepper.

Fold the cooked spinach, onion, and beans into the egg mixture, ensuring everything is evenly distributed.

Stir in about three-quarters of the feta cheese, reserving the rest for topping.

Pour the mixture into the prepared baking dish and spread it evenly.

Sprinkle the remaining feta over the top for a golden, savory finish.

Bake until the eggs are set and the top is lightly golden, about 30–35 minutes.

Allow the bake to cool slightly before slicing so the texture firms up beautifully.