Name: Easy Spinach Cottage Cheese Flagels Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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); 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); 2 cups Baby Spinach (Finely chopped; kale can be substituted); 1 cup Shredded Mozzarella Cheese (Feta for a tangier flavor)

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Introduction

These Easy Spinach Cottage Cheese Flagels are a delicious and nutritious twist on traditional bagels. Packed with fresh spinach and creamy cottage cheese, they make a perfect snack or breakfast option for any time of day.

A woman's hands are slicing a rolled dough log filled with a green and white mixture, placed on a wooden cutting board covered with parchment paper. The roll has two visible layers: a creamy white cheese layer mixed with green spinach or herbs swirled inside a light beige dough. On the cutting board, a neat round slice of the roll shows the green and white swirls clearly. In front of the board, a metal baking tray lined with parchment paper holds several round slices of the same roll and two square dough pieces without filling. Surrounding the board are white bowls and small dishes filled with various cheeses, chopped greens, herbs, and olive oil, all set on a rustic wooden table. The background is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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)
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)
2 cups Baby Spinach (finely chopped; kale can be substituted)
1 cup Shredded Mozzarella Cheese (feta for a tangier flavor)

Instructions

Step 1: In a mixing bowl, blend the cottage cheese, olive oil, and egg until smooth and creamy.
Step 2: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 3: Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined.
Step 4: Gently incorporate the chopped baby spinach and shredded mozzarella cheese into the dough.
Step 5: Shape the dough into bagel-like rings and place them on a parchment-lined baking sheet.
Step 6: Preheat the oven to 400°F (200°C) and bake the flagels for about 15 minutes, until golden brown.
Step 7: Allow the flagels to cool slightly on a wire rack before serving.

Tips & Variations

For a vegan version, replace the egg with a flaxseed “egg” made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit until gelled.
Try using almond flour to make the recipe gluten-free; note that the texture will be slightly different.
Swap mozzarella for feta cheese to add a tangy flavor that complements the spinach.
If you prefer a stronger green flavor, substitute baby spinach with finely chopped kale.

Storage

Store cooled flagels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. To reheat, warm them in a toaster oven or regular oven until heated through and slightly crispy.

How to Serve

The image shows six golden brown round biscuits with a creamy green spinach topping on each, placed on a white plate. Each biscuit has a fluffy, slightly cracked texture and a browned edge, while the spinach topping looks creamy and slightly melted, with dark green leafy bits spread evenly over the surface. The plate sits on a white marbled surface, with part of some green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these flagels dairy-free?

Yes, you can substitute the cottage cheese and mozzarella with dairy-free alternatives like plant-based ricotta and vegan shredded cheese.

What if I don’t have fresh spinach?

You can use frozen spinach, but be sure to thaw and squeeze out excess moisture before adding it to the dough to avoid sogginess.