Spinach and Feta Flagels

Recipes

Ingredients:

For flagels: – 1 cup Real California cottage cheese – 1 cup all-purpose flour, plus more for dusting – 1 tablespoon baking powder – 1 teaspoon kosher salt – 1/2 cup shredded Real California Mozzarella cheese – 2 ounces baby spinach, finely chopped – 1/4 cup crumbled Real California Feta cheese – 1 tablespoon Real California unsalted butter, melted – 1 large egg, lightly beaten For serving: – 1/2 cup Real California cream cheese or Real California labneh – 1 pint cherry tomatoes, halved – Olive oil, for drizzling – Freshly ground black pepper, to taste :Feta, Spinach, Mozzarella, Bagel, Flat Bagel Find & Buy

Directions:

Prep time: 15 minutes

Cook time: 25 minutes

For flagels: Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.

Place cottage cheese in a food processor and blend, scraping down the sides as needed, until smooth.

In a large bowl, whisk flour, baking powder and salt together until combined. Add cottage cheese, mozzarella, spinach, feta and butter and mix until a dough forms. On a lightly floured work surface, divide dough into 6 equal balls. Create a bagel shape by poking a hole through the center of each dough ball with your finger. Place evenly on prepared baking sheet. Brush tops of flagels with egg.

Bake until golden-brown and puffed, about 25 minutes. Transfer flagels to a wire rack and let cool completely at room temperature.

For serving: Split flagels in half. Top each half evenly with cream cheese or labneh and tomatoes. Drizzle with oil and garnish with pepper. Serve and enjoy.

Yield: 9 flagels

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