These Spinach Cottage Cheese Flagels are a fun twist on bagels! Made with tasty spinach and creamy cottage cheese, they’re both healthy and delicious.
I love how easy these flagels are to whip up! Perfect for breakfast or a snack, and they make me feel good about eating something green. Honestly, who doesn’t love a bagel with a sneaky veggie? 🌱
Key Ingredients & Substitutions
Spinach: Fresh spinach is ideal for this recipe, as it wilts quickly and brings a vibrant color. If you’re short on time or fresh spinach isn’t available, you can use frozen spinach. Just make sure to thoroughly drain it to avoid excess moisture.
Cottage Cheese: Full-fat cottage cheese gives a creamy texture, but you can opt for low-fat or even ricotta cheese if preferred. I love using ricotta for a creamier consistency!
Cheeses: I usually go for a mix of mozzarella and Parmesan for flavor. If you have dietary restrictions, vegan cheese shreds could work too, though the texture may change slightly.
Flour: Almond flour adds a nutty flavor and is gluten-free, which I prefer. However, if gluten is not an issue, regular all-purpose flour is perfectly fine. You could also try oat flour for an alternative.
Green Onions/Chives: These add a nice bite. If you don’t have them on hand, shallots or even garlic could work to give a sweet, mild flavor.
How Do You Ensure the Flagels Set Properly?
The setting of your flagels largely depends on the mixture’s consistency. Here are some tips to ensure they come out perfectly:
- After sautéing the spinach, make sure to cool it down and remove any excess moisture; watery spinach can lead to soggy flagels.
- When mixing in the flour, add a little at a time. Only use it if the mixture feels too loose; it should hold together but not be overly dense.
- Keep an eye on the baking time; they should be puffed up and golden when you take them out. Overbaking can dry them out, so start checking a few minutes early.
Let them cool slightly before removing from the tin; this helps them hold their shape better. Enjoy your cooking!
How to Make Spinach Cottage Cheese Flagels
Ingredients You’ll Need:
For the Flagels:
- 3 cups fresh spinach, washed and chopped
- 1 cup cottage cheese (preferably full-fat)
- 4 large eggs
- 1/2 cup shredded mozzarella or cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions or chives
- 1/2 cup almond flour or all-purpose flour (optional, for structure)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Olive oil or cooking spray (for greasing pan)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then about 20-25 minutes to bake. Allow a little time for the flagels to cool before serving. So, in total, you can enjoy these tasty treats in about 40-45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). While it’s heating up, lightly grease a muffin tin with olive oil or cooking spray, or prepare your silicone muffin molds. This will make it easier to remove the flagels later.
2. Sauté the Spinach:
Next, take a skillet and place it over medium heat. Add the chopped spinach and sauté it just until it wilts, which should only take a couple of minutes. Once wilted, remove it from the heat and let it cool for a bit. If you notice any extra liquid, pat the spinach dry with a paper towel to avoid soggy flagels.
3. Mix the Eggs:
In a large mixing bowl, whisk together the four eggs until they’re well combined and look fluffy. This is the base of your mixture!
4. Combine the Dairy and Seasoning:
Now, add the cottage cheese, shredded cheese, grated Parmesan, garlic powder, salt, and pepper to the eggs. Mix everything together nicely until you see a smooth combination.
5. Add the Spinach and Onions:
Stir in the wilted spinach and the finely chopped green onions or chives. Make sure they’re evenly mixed into the egg and cheese mixture.
6. Adjust the Mixture (if needed):
If it seems like the mixture is too loose, you can gently fold in the almond flour or all-purpose flour. This will help provide structure and keep the flagels from being too runny.
7. Fill the Muffin Tin:
Spoon the mixture evenly into your prepared muffin tin, filling each cup about 3/4 full. This allows them room to puff up while baking.
8. Bake!
Put the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them! They should be puffed up and golden on top when they’re done.
9. Cool and Remove:
Once they’re baked, take them out of the oven and let them cool slightly. This makes them easier to remove from the tin without breaking.
10. Serve and Enjoy:
Serve your Spinach Cottage Cheese Flagels warm or at room temperature. They make a delicious savory snack, a delightful breakfast item, or even a lovely side dish. Enjoy every bite!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If you’re using frozen spinach, be sure to thaw it completely and squeeze out any excess moisture before adding it to the mixture. This will help prevent soggy flagels!
Can I Substitute the Cottage Cheese?
Yes, you can! Feel free to use ricotta cheese for a creamier texture or even Greek yogurt for a healthier twist. Just keep in mind that these substitutes might alter the flavor slightly.
How Can I Store Leftover Flagels?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. They can be gently reheated in the microwave or in a toaster oven to maintain their texture.
Can I Make These Flagels Vegan?
To make a vegan version, swap the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), and choose a dairy-free cottage cheese or tofu. Adjust the baking time as needed, as the texture may vary.
