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Spinach Cottage Cheese Flagels

These easy and forgiving flagels combine cottage cheese with spinach and mozzarella, making them perfect for breakfast, lunch, snacks, or light dinners.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 flagels
Course: Breakfast, Light Dinner, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Cottage Cheese (Use full-fat for creaminess)
  • 2 tablespoons Olive Oil (Can substitute with avocado oil)
  • 1 large Egg (For a vegan option, use ground flaxseed mixed with water)
Dry Ingredients
  • 1 cup All-Purpose Flour (Almond flour for gluten-free option)
  • 1 teaspoon Baking Powder (Ensure it's fresh)
  • 1 teaspoon Salt (Opt for sea salt)
Mix-Ins
  • 2 cups Baby Spinach (Finely chopped; kale can be substituted)
  • 1 cup Shredded Mozzarella Cheese (Feta for a tangier flavor)

Method
 

Preparation
  1. Gather all ingredients and prepare a clear workspace.
  2. Mix the cottage cheese, olive oil, and egg together until the cottage cheese softens and becomes creamy.
  3. Add the flour, baking powder, and salt, and mix until a soft dough forms. It should be slightly sticky but not runny.
  4. Fold in the chopped spinach and shredded mozzarella gently until well distributed.
  5. Shape the mixture into flagels, making sure to create evenly sized pieces.
Baking
  1. Place the flagels on a lined baking sheet with space between each.
  2. Bake in a preheated oven until they develop light golden edges and a set center, about 15-25 minutes, depending on size.
  3. If the tops brown too quickly, tent with foil for the last few minutes of baking.

Notes

These flagels can be served warm with butter or yogurt. Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.