Irresistibly Easy Spinach Cottage

Irresistibly Easy Spinach Cottage Cheese bakes are a breeze for busy days when you want something tasty yet wholesome. These soft, cheesy flagels are packed with protein and leafy greens, making them a go-to in my kitchen for breakfast, snacks, and even lunchboxes.

My sister begs for this every visit—it is one of those reliable recipes that hits the spot whenever I am short on time but want something nourishing.

Ingredients

• Cottage cheese: Full-fat gives a creamy, rich base and helps bind everything together. Choose a fresh tub without added gums for best texture
• Olive oil: Gives a subtle fruity flavor and keeps the dough tender. Choose extra virgin for better aroma
• Egg: Binds the dough and adds richness. For a plant-based version use ground flaxseed and water
• All-purpose flour: Classic for structure. Use almond flour if you need to keep things gluten-free. Look for unbleached for best flavor
• Baking powder: Fresh powder is crucial for a good rise. Check the expiry date
• Salt: Sea salt rounds out all the flavors. Choose fine crystals so it mixes evenly
• Baby spinach: Chopped small it melts seamlessly into the dough. Fresh leaves are best but you can swap in finely chopped kale
• Shredded mozzarella cheese: Melty gooey goodness. Try feta if you want a more tangy bite. Opt for pre-shredded for convenience or grate your own for better melt

Instructions

Prep the wet base:

In a big bowl smoothly blend together cottage cheese, olive oil, and egg until everything looks creamy

Mix the dry ingredients:

In another bowl whisk flour, baking powder, and salt really well so the baking powder gets evenly spread

Combine the mixtures:

Slowly add the dry mix into the wet bowl, stirring gently just until the dough forms. Do not overmix to keep it tender

Add greens and cheese:

Fold in chopped spinach and shredded cheese. Make sure the spinach is in small pieces so it bakes evenly

Shape the flagels:

Divide dough into rounds, then poke a hole in the middle of each. Place them spaced apart on a baking sheet lined with parchment

Bake to golden perfection:

Preheat oven to four hundred degrees Fahrenheit or two hundred Celsius. Bake flagels for about fifteen minutes until the tops are deliciously golden brown

Cool on a rack:

Let them cool just a little on a wire rack before enjoying. Warm flagels are the best but letting them rest stops them from getting soggy

My favorite part is how the mozzarella gets gooey and golden at the edges. When I pull these from the oven the kitchen smells like a cozy cheese bakery. The first time I made them my family finished the whole batch before they even cooled.

Storage and Leftover Tips

Leftovers keep well in an airtight container in the fridge for up to three days. For best texture reheat in a toaster oven for a few minutes to crisp up the outside. They freeze just fine. Just cool completely then store in a zip-top bag for up to one month.

Easy Ingredient Swaps

Almond flour works perfectly if you need to avoid gluten. Chopped kale or arugula brings a little peppery bite in place of spinach. Feta cheese instead of mozzarella gives tang and pairs so well with greens.

Perfect Ways to Serve This

Top with mashed avocado and a sprinkle of chili flakes for a quick breakfast. Serve with tomato soup for simple comfort food on a cool day. Slice and toast then spread with hummus or whipped cottage cheese for a satisfying snack.

Once you make these spinach cottage cheese flagels I have a feeling they will become a new weekly favorite. The blend of leafy greens and gooey cheese makes these hard to resist and the short prep time keeps them in regular rotation at my house.

Recipe Q&A

→ What can I substitute for mozzarella?

Try using feta for a tangy twist or cheddar for a sharper flavor. Both melt well and complement the spinach and cottage cheese base.

→ Is there a gluten-free option?

Yes, swap the all-purpose flour for almond flour or your preferred gluten-free blend to achieve a similar texture.

→ How do I make this vegan?

Use a flaxseed and water mixture instead of egg, and substitute with plant-based cheeses and cottage cheese alternatives.

→ Can I use other leafy greens?

Finely chopped kale or Swiss chard work well in place of spinach. Make sure to chop them finely for even mixing.

→ How should I store leftovers?

Keep cooled bites in an airtight container in the refrigerator for up to three days. Reheat briefly in the oven or microwave.

→ Do these freeze well?

Yes, freeze in a single layer, then store in freezer bags up to a month. Warm in the oven before enjoying.