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.