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Easy Spinach Cottage Cheese Flagels

Healthy Easy Spinach Cottage Cheese Flagels for Busy Mornings

These Easy Spinach Cottage Cheese Flagels are a nutritious and delicious choice perfect for busy mornings.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 flagels
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Cottage Cheese Use full-fat for richer flavor.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 large Egg For vegan option, use ground flaxseed mixed with water.
  • 2 cups All-Purpose Flour Almond flour can be used for gluten-free option.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Salt Opt for sea salt for a gourmet touch.
For the Greens & Cheese
  • 2 cups Baby Spinach Add nutrition and color; finely chopped kale can be substituted.
  • 1 cup Shredded Mozzarella Cheese Feta cheese can be used for a tangier variant.

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking Sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, blend the cottage cheese, olive oil, and egg until smooth.
  3. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
  4. Gradually add the dry mixture to the wet ingredients and fold together until just combined.
  5. Fold in the finely chopped spinach and shredded mozzarella cheese until evenly distributed.
  6. Dust your work surface with flour, divide dough into portions, and shape each into a flagel.
  7. Place on a parchment-lined baking sheet and bake for about 15 minutes until golden brown.
  8. Remove from oven and let cool on a wire rack for a few minutes before serving.

Nutrition

Serving: 1flagelCalories: 150kcalCarbohydrates: 20gProtein: 7gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 300mgPotassium: 200mgFiber: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for longer storage.

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