Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it with olive oil.

In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and let it sizzle until fragrant. Toss in the spinach and cook until just wilted. Remove from heat and squeeze out any excess moisture with a towel.

In a large bowl, whisk together flour, baking powder, and salt until evenly combined.

In another bowl, stir the cottage cheese, beaten egg, olive oil, and grated cheese. Fold in the cooked spinach and any optional add-ins like sun-dried tomatoes or feta.

Add the wet mixture to the dry ingredients and stir gently until a soft dough forms. If it’s too sticky, add a tablespoon more flour at a time until manageable.

Divide the dough into 8 equal pieces. Roll each into a log about 6 inches long, then shape into a classic bagel-like ring, leaving a small hole in the center. Place on the prepared baking sheet.

Lightly brush each flagel with a little olive oil or melted butter for a golden sheen.

Bake for 20–25 minutes until puffed and golden brown.

Let the flagels cool for 5 minutes on a rack. Serve warm for the best melt and texture.