Spinach Flagels A Delicious Healthy Twist

Instructions:

1. Combine warm water, sugar, and yeast in a bowl. Let sit for 5-10 minutes until foamy.
2. In a large bowl, combine the yeast mixture, flour, salt, and olive oil. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
3. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. While the dough rises, heat olive oil in a large skillet or pot over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add spinach, salt, and pepper. Cook until spinach is wilted, about 3-5 minutes. Drain any excess liquid.
5. In a bowl, combine the cooked spinach, cottage cheese, and Parmesan cheese. Mix well.
6. Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a ball. Flatten each ball into a disc, about 4-5 inches in diameter.
7. Spoon a generous amount of the spinach and cottage cheese filling onto one half of each disc. Fold the other half over the filling to create a half-moon shape. Pinch the edges to seal.
8. Place the filled flagels on a baking sheet lined with parchment paper. Cover with a clean towel and let rise for another 30 minutes.
9. Preheat oven to 400°F (200°C).
10. Brush the tops of the flagels with a little olive oil or egg wash (for extra shine). Sprinkle with everything bagel seasoning, sesame seeds, or poppy seeds, if desired. Bake for 20-25 minutes, or until golden brown.
11. Let the flagels cool slightly on the baking sheet before serving.