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Spinach Cottage Cheese Flagels

Delicious Spinach Cottage Cheese Flagels for Guilt-Free Snacking

These Spinach Cottage Cheese Flagels are a healthy, flavorful option for snacking, packed with protein and the goodness of spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 flagels
Course: Breakfast
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Cottage Cheese full-fat for richer flavor
  • 2 tablespoons Olive Oil can be replaced with avocado oil
  • 1 large Egg acts as a binder; substitute for vegan option
  • 1 cup All-Purpose Flour may swap with almond flour for gluten-free
  • 2 teaspoons Baking Powder ensure it’s fresh for best rise
  • ½ teaspoon Salt opt for sea salt for a delightful touch
For the Add-Ins
  • 1 cup Baby Spinach finely chopped
  • ½ cup Shredded Mozzarella Cheese substitute with feta for tangy flavor

Equipment

  • mixing bowl
  • Wooden Spoon
  • Parchment-lined baking sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the cottage cheese, olive oil, and beaten egg until smooth and creamy.
  2. In a separate bowl, whisk together flour, baking powder, and salt.
  3. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  4. Fold in the chopped baby spinach and shredded mozzarella cheese until evenly mixed.
  5. Turn the dough onto a floured surface, divide into portions, and shape into bagel-like rounds.
  6. Preheat the oven to 400°F (200°C) and bake flagels for about 15 minutes or until golden brown.
  7. Remove baked flagels and allow to cool on a wire rack for at least 5 minutes.

Nutrition

Serving: 1flagelCalories: 150kcalCarbohydrates: 20gProtein: 7gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Monitor baking time closely during the last few minutes; overbaking can lead to dryness. For best storage, keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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