Here is a simple, tasty recipe you can make any day.
INTRODUCTION
This recipe shows you how to make Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal. These small breads are soft, cheesy, and full of green spinach. They bake fast and taste great warm or at room temperature. You can eat them for breakfast, with soup, or as a snack at a party. They work well for kids and adults. If you need more ideas for serving at a group meal, look at a list of easy potluck ideas to pair these flagels with crowd-pleasing sides.
These flagels are made with cottage cheese, spinach, and a little mozzarella for pull and taste. They are simple to make even if you are new to baking. The dough is forgiving, and the flagels hold their shape well. You will like how they stay soft for a day or two and keep their flavor when warmed.
WHY YOU WILL LOVE THIS RECIPE
You will love these flagels because they are quick and full of flavor. They use simple ingredients you may already have at home. The cottage cheese adds moisture and protein. Spinach gives the flagels a fresh color and a mild green taste. Mozzarella melts nicely and makes the inside soft and gooey.
This recipe also fits many meals. Serve them with soup, a salad, or a bowl of pasta. For a warm dinner, try them with a light tomato soup or a rich pasta dish for balance. If you want a side that is fresh and bright, check this baked zucchini cheese recipe to round out your plate. The flagels work at casual nights, holiday tables, or weekday meals.
HOW TO MAKE Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal
Keep your work area clean and use simple tools. Mix the wet ingredients first, then add the dry. Fold in the spinach and cheese last so they stay mixed well. When you shape the dough, make even pieces so the flagels bake at the same rate.
When you bake, watch them from the last few minutes. Ovens can run hot. The top should be light gold. Let them cool a bit before you cut or serve. This keeps the center from getting too soft and falling apart.
EQUIPMENT NEEDED
- Mixing bowl (large)
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet
- Parchment paper or silicone mat
- Oven
- Cheese grater (if you shred cheese yourself)
- Knife and cutting board
Ingredients You’ll Need :
- 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)
STEP-BY-STEP INSTRUCTIONS :
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone mat.
- Drain any excess liquid from the cottage cheese if it is very wet. You want it creamy but not runny.
- In a large bowl, add the cottage cheese, olive oil, and the egg. Stir until smooth.
- In a small bowl, sift together the flour, baking powder, and salt. Add the dry mix to the wet mix in two steps. Stir until the flour is just mixed in. Do not overmix.
- Fold in the finely chopped baby spinach. Mix until the green bits are spread through the dough.
- Add the shredded mozzarella. Fold gently so the cheese blends but does not melt in the bowl.
- On a lightly floured surface, scoop out portions of dough using a spoon. Shape each portion into a small oval or round flagel. Aim for even size so they bake evenly.
- Place each shaped flagel on the prepared baking sheet with a little space between each one.
- Brush the tops lightly with a bit more olive oil if you like a shinier crust.
- Bake in the preheated oven for 15–20 minutes or until the tops are light golden and a toothpick comes out clean.
- Let the flagels cool on the tray for 5 minutes, then move them to a rack to finish cooling for a few more minutes.
HOW TO SERVE Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal
Serve the flagels warm with a bowl of soup or a salad. They pair well with simple spreads like butter, olive oil and herbs, or a light garlic yogurt dip. They also make a good side for pasta or a casserole. For a holiday table, set them in a basket with other small breads and let guests help themselves. A sweet dessert or cake can finish the meal; if you like tart fruit desserts, consider a classic Christmas traybake cake or similar dish after savory flagels.
STORAGE & FREEZING : Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal
Cool the flagels fully before you store them. Place them in an airtight container for up to 2 days at room temperature. For longer storage, put them in the fridge in a sealed bag or container for up to 5 days. To freeze, arrange the cooled flagels on a tray and flash freeze for one hour. Then move them to a sealed freezer bag and store for up to 2 months. Reheat frozen flagels in a 350°F (175°C) oven for 10–12 minutes until warm.
SERVING SUGGESTIONS
- With a light tomato soup and a sprinkle of fresh basil.
- Paired with a green salad and a lemon vinaigrette.
- Opened and filled with sliced turkey, a leaf of spinach, and a smear of cream cheese for a small sandwich.
- Served with olives and roasted vegetables for a simple plate.
- For a sweet contrast, serve a fruit tart or baked fruit nearby; a classic French apple tart is a bright match for a savory tray.
VARIATIONS
- Feta & Herb Flagels: Replace mozzarella with crumbled feta and add a teaspoon of dried oregano.
- Spicy Pepper Flagels: Mix in chopped roasted red pepper or a pinch of chili flakes for heat.
- Garlic and Parsley: Add one clove of minced garlic and two tablespoons of chopped parsley to the dough.
- Gluten-Free: Use almond flour but note the texture will be softer and more crumbly. Add one extra egg white to help bind.
- Vegan Option: Use ground flaxseed mixed with water instead of the egg and a dairy-free cheese in place of mozzarella. Choose a tangy vegan cheese or nutritional yeast for flavor.
FAQs
Q: Can I use frozen spinach for these flagels?
A: Yes. Thaw the spinach fully and squeeze out all excess water. Chop any large bits before adding. This keeps the dough from getting too wet.
Q: Can I skip the mozzarella?
A: You can skip it, but cheese helps with texture and taste. Try substituting feta or leaving cheese out if you need a non-dairy option with vegan cheese instead.
Q: How do I prevent the flagels from being too dense?
A: Do not overmix the dough. Mix until the ingredients are just combined. Also make sure your baking powder is fresh to give them a light rise.
Q: Can I freeze the dough instead of the baked flagels?
A: Yes. Shape the dough into flagels, place them on a tray, freeze until firm, then move to a freezer bag. Bake from frozen at 375°F (190°C) and add a few extra minutes to baking time.
Q: Are these flagels kid-friendly?
A: Yes. The mild cheese and spinach make them a kid-friendly bread. You can cut them small for little hands and serve with a favorite dip.
Q: Can I serve these with a meat dish?
A: Absolutely. They go well with roasted chicken, grilled fish, or a hearty stew like a simple sausage spinach tortellini soup for a warm dinner that brings out the spinach flavor.
MAKE-AHEAD TIPS FOR Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal
- Mix the dry ingredients and store them in a zip-top bag in the fridge for up to two days. Add wet ingredients and mix just before baking.
- Prepare the dough and shape the flagels, then freeze them on a tray. When you need them, bake from frozen for fresh bread in minutes.
- Bake the flagels ahead and store in the fridge. Reheat in a low oven or microwave for a quick warm bite.
- Chop the spinach and shred the cheese ahead of time. Store them separately in the fridge so you can mix the dough fast.
Spinach Cottage Cheese Flagels
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone mat.
- Drain any excess liquid from the cottage cheese if it is very wet. You want it creamy but not runny.
- In a large bowl, add the cottage cheese, olive oil, and the egg. Stir until smooth.
- In a small bowl, sift together the flour, baking powder, and salt. Add the dry mix to the wet mix in two steps. Stir until the flour is just mixed in. Do not overmix.
- Fold in the finely chopped baby spinach. Mix until the green bits are spread through the dough.
- Add the shredded mozzarella. Fold gently so the cheese blends but does not melt in the bowl.
- On a lightly floured surface, scoop out portions of dough using a spoon. Shape each portion into a small oval or round flagel. Aim for even size so they bake evenly.
- Place each shaped flagel on the prepared baking sheet with a little space between each one.
- Brush the tops lightly with a bit more olive oil if you like a shinier crust.
- Bake in the preheated oven for 15–20 minutes or until the tops are light golden and a toothpick comes out clean.
- Let the flagels cool on the tray for 5 minutes, then move them to a rack to finish cooling for a few more minutes.