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Spinach Cottage Cheese Flagels

Spinach Cottage Cheese Flagels: A Healthy Comfort Twist

Delight in these Spinach Cottage Cheese Flagels, a nutritious and quick twist on traditional snacks perfect for any time of day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 flagels
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Cottage Cheese Use full-fat for creamier texture.
  • 2 tablespoons Olive Oil Can be replaced with avocado oil.
  • 1 large Egg Substitute with ground flaxseed mixed with water for a vegan option.
  • 1.5 cups All-Purpose Flour Almond flour can be used for gluten-free.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 0.5 teaspoon Salt Opt for sea salt.
For the Greens
  • 1 cup Baby Spinach Finely chopped.
For the Cheese
  • 1 cup Shredded Mozzarella Cheese Feta can be used for a tangier taste.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Baking Sheet
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, blend 1 cup of cottage cheese, 2 tablespoons of olive oil, and 1 egg using a hand mixer until smooth.
  2. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  4. Carefully fold in 1 cup of finely chopped baby spinach and 1 cup of shredded mozzarella cheese.
  5. Preheat your oven to 400°F (200°C) and shape the dough into bagel-like forms on a baking sheet.
  6. Bake in the preheated oven for 15 minutes or until golden brown.
  7. Let the flagels cool on a wire rack for about 5 minutes before serving.

Nutrition

Serving: 1flagelCalories: 180kcalCarbohydrates: 24gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 20mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

These flagels can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for a crispy texture.

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