In a skillet over medium heat, add 1 tablespoon of olive oil. Once shimmering, toss in the minced garlic and cook for 30 seconds until fragrant. Add the chopped spinach and cook for 2 to 3 minutes, stirring constantly, until wilted. Remove from heat and let cool slightly. Use your hands to squeeze out any excess moisture from the spinach.

In a large bowl, combine the cottage cheese, wilted spinach, shredded mozzarella, breadcrumbs, eggs, onion powder, salt, and pepper. Stir until everything is evenly incorporated. The mixture should be thick and slightly sticky. If it’s too wet, add an extra tablespoon of breadcrumbs.

Lightly oil your hands to prevent sticking. Take about 1/4 cup of the mixture and roll it into a ball. Using your thumb, poke a hole through the center, then gently stretch it into a ring shape about 3 inches in diameter. Repeat with remaining mixture. You should get 8 to 10 flagels depending on size.

Heat a large non-stick skillet over medium heat and brush with a little olive oil. Place the flagels in the skillet, leaving space between each. Cook for 3 to 4 minutes on the first side until deep golden brown and crispy. Carefully flip using a spatula and cook for another 3 to 4 minutes. The exterior should be firm and crackling when bitten.

Transfer the cooked flagels to a paper towel-lined plate to absorb any excess oil. Serve immediately while still warm and crispy. Drizzle with lemon juice and sprinkle with fresh herbs, if desired.