Description
These Irresistibly Easy Spinach Cottage Cheese Flagels are a savory, soft baked snack blending creamy cottage cheese, fresh spinach, and mozzarella cheese. Perfect for a quick breakfast or light lunch, these flagels combine wholesome ingredients with a tender texture that’s both satisfying and nutritious.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese
- 1 large egg
- 2 tablespoons olive oil
Dry Ingredients
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon salt
Additional Ingredients
- 2 cups baby spinach, finely chopped
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the optimal temperature by the time your dough is ready for baking.
- Mix Wet Ingredients: In a mixing bowl, blend together the cottage cheese, olive oil, and egg until the mixture is smooth and well combined, creating a creamy base for the dough.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and salt, evenly distributing the leavening and seasoning agents.
- Form Dough: Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough. Then fold in the finely chopped spinach and shredded mozzarella cheese, distributing them evenly.
- Shape Flagels: Divide the dough and shape it into rounds. Place these rounds onto a baking sheet lined with parchment paper to prevent sticking.
- Bake Until Golden: Bake in the preheated oven for approximately 15 minutes, or until the flagels turn golden brown and cooked through. Remove and let cool slightly before serving.
Notes
- You can substitute all-purpose flour with almond flour to make the recipe gluten-free.
- Ensure the spinach is finely chopped for even distribution throughout the dough.
- The flagels are best enjoyed warm but can be stored in an airtight container for up to 2 days.
- For added flavor, consider sprinkling some herbs or garlic powder into the dough.
