These buttery, flaky corn spinach puffs are quick and easy to make, a delicious appetiser that everyone will rave about. Buttery and flaky puff pastry sheets are filled with a creamy, cheesy corn and spinach filling. Once you take a bite, you’ll be hooked!
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Why does this recipe work?
- It’s an insanely delicious snack that you can put together quickly.
- Buttery, flaky puff pastry with creamy, cheesy corn spinach filling is a combination that works.
- This savoury snack is great with evening tea and makes a great after-school snack for kids.
- Take a bite, and you’ll be addicted!
Ingredients
- Puff pastry squares: Use good-quality store-bought frozen puff pastry. You can also make your pastry from scratch if you prefer.
- Spinach: I used fresh chopped spinach. Frozen spinach may also be used. Make sure to thaw and squeeze out all the liquid from the frozen spinach before adding it.
- Corn: Use fresh or frozen corn kernels. If using fresh corn, cooking time needs to be adjusted; fresh corn takes a little longer to cook.
- Extra virgin olive oil: You may also use neutral cooking oil such as canola oil or sunflower oil.
- Shallots: add aroma and taste to the recipe.
- Garlic: adds savoury flavour.
- All-purpose flour: used to make a roux that helps make the corn spinach filling creamy.
- Milk: You may use any milk of your choice.
- Italian Seasoning: enhances the flavour of the puffs.
- Red chilli flakes: add a hint of heat to the filling.
- Salt & pepper – add per taste.
- Feta cheese – to make the filling rich. Crumble feta cheese before adding.
- Parmesan – best to use Parmesan cheese block and grate it fresh.
- Egg: This helps to shine the pastry and make it golden brown with egg wash brushed on top.
Additions & Substitutions
- Frozen puff pastry can be substituted with canned biscuits, pie crust, or phyllo sheets.
- Skip corn if you’re not a fan.
- Regular milk can be substituted with almond milk for dairy-free options.
- Use cream cheese instead of feta cheese if it’s not easily available.
Step-by-step Instructions
If using frozen spinach, ensure to thaw completely and squeeze out the liquids before use.
Preheat the oven to 400°F.
Step 1: In a pan, heat extra virgin olive oil. Sauté diced shallots until translucent.
Step 2: Add minced garlic and cook for 30 seconds with constant stirring.
Step 3: Add spinach (fresh or frozen) and cook until the spinach is wilted and all the liquid released from the spinach is evaporated.
Step 4: Mix in corn kernels. Mix well and cook on low to medium flame.
Step 5: Once corn is cooked, add all the seasonings – salt, pepper, Italian seasoning and red chilli flakes. Mix well and cook for 10 seconds.
Step 6: Sprinkle all-purpose flour over the corn spinach mix.
Step 7: On low heat with constant stirring, continue to cook until the flour is cooked and the raw smell of the flour is gone.
Step 8: Gently pour milk in small portions and stir continuously. Do it in batches until you have used all the milk.
Step 9: The Corn spinach mix will turn thick. Turn off the heat, add crumbled feta cheese and grated Parmesan cheese directly over the pan.
Step 10: Stir well until the cheese is mixed and melted into the corn spinach filling mix. Allow the filling mix to cook down a bit.
Step 11: Place cold puff pastry squares over a baking tray lined with parchment paper or aluminium foil. Add 2 tablespoons of corn spinach filling to each square in the centre.
Step 12: Fold the corn end of the puff pastry squares to form a triangle. Pinch the sides to seal the opening. Using a fork, press the edges of the puff pastry to seal it.
Step 13: Poke holes over the puff pastry using a fork; this helps steam to release while baking and prevents the puff pastry from fully inflating and bursting open while baking.
Whisk egg in a small bowl. You can mix in 1 or 2 teaspoons of milk into the egg while whisking.
Brush the egg wash over the puff pastry.
Step 14: Bake in a preheated oven at 400°F for 15 to 20 minutes. Rotate the tray once or twice during baking time to ensure it’s cooked and browned evenly on all sides.
Once golden-brown, remove the tray from the oven and let the puffs rest on the tray for 5-10 minutes so they’re cooled down a bit and safe to handle.
Serve corn spinach puffs immediately hot with ketchup on the side. It’s a great evening tea-time snack.
Best Tips
- Once thawed, keep frozen puff pastry refrigerated. Make sure the puff pastry is cold. At room temperature, it turns soft and is very difficult to handle.
- Seal the edges properly.
- Don’t skip egg wash; it serves two purposes. Egg wash makes the puff pastry adhere to the pot and turn it shiny, golden brown and crunchy.
- Allow corn spinach puffs to cool for 10 to 15 minutes before removing them from the baking tray. Handle carefully; it will be VERY HOT.
Storage
These taste best when served immediately after baking. If you want to store leftovers, keep them in air airtight container and store them inside the refrigerator for a day. Before serving, reheat in the oven until warm.
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📋Corn Spinach Puffs
Ingredients
- 8 puff pastry squares
- 1 tablespoon extra-virgin olive oil
- ½ cup shallots or yellow onion
- 1 clove garlic
- 10- ounce spinach fresh or frozen, if using frozen, thaw completely and squeeze out all liquid
- ½ cup corn kernels I used frozen
- 1 teaspoon Italian seasoning
- ½ teaspoon red chilli flakes
- Salt and pepper adjust to taste
- 1 tablespoon all-purpose flour
- ¾ milk plain milk or almond milk
- 3 tablespoons feta cheese crumbled
- ¼ cup Parmesan cheese freshly grated
- 1 egg for egg wash
Instructions
- If using frozen spinach, ensure to thaw completely and squeeze out the liquids before use.
- Preheat the oven to 400°F.
- In a pan, heat extra virgin olive oil. Sauté diced shallots until translucent.
- Add minced garlic and cook for 30 seconds with constant stirring.
- Add spinach (fresh or frozen) and cook until the spinach is wilted and all the liquid released from the spinach is evaporated.
- Mix in corn kernels. Mix well and cook on low to medium flame.
- Once corn is cooked, add all the seasonings – salt, pepper, Italian seasoning and red chilli flakes. Mix well and cook for 10 seconds.
- Sprinkle all-purpose flour over the corn spinach mix.
- On low heat with constant stirring, continue to cook until the flour is cooked and the raw smell of the flour is gone.
- Gently pour milk in small portions and stir continuously. Do it in batches until you have used all the milk.
- Corn spinach mix will turn thick.
- Turn off the heat, add crumbled feta cheese and grated Parmesan cheese directly over the pan.
- Stir well until the cheese is mixed and melted into the corn spinach filling mix.
- Allow the filling mix to cook down a bit.
- Place cold puff pastry squares over a baking tray lined with parchment paper or aluminium foil.
- Add 2 tablespoons of corn spinach filling to each square in the centre.
- Fold the corn end of the puff pastry squares to form a triangle.
- Pinch the sides to seal the opening. Using a fork, press the edges of the puff pastry to seal it.
- Poke holes over the puff pastry using a fork; this helps steam to release while baking and prevents the puff pastry from fully inflating and bursting open while baking.
- Whisk egg in a small bowl. You can mix in 1 or 2 teaspoons of milk into the egg while whisking.
- Brush the egg wash over the puff pastry.
- Bake in a preheated oven at 400°F for 15 to 20 minutes. Rotate the tray once or twice during baking time to ensure it’s cooked and browned evenly on all sides.
- Once golden-brown, remove the tray from the oven and let the puffs rest on the tray for 5-10 minutes so it’s cooled down a bit and safe to handle.
- Serve immediately hot with ketchup on the side with evening tea.
Video
Notes
- Once thawed, keep frozen puff pastry refrigerated. Make sure the puff pastry is cold. At room temperature, it turns soft and is very difficult to handle.
- Seal the edges properly.
- Don’t skip egg wash; it serves two purposes. Egg wash makes the puff pastry adhere to the pot and turn it shiny, golden brown, and crunchy.
- Allow corn spinach puffs to cool for 10 to 15 minutes before removing them from the baking tray. Handle carefully; it will be VERY HOT.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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