This creamy spinach and corn puff pastry recipe is perfect to try out when you’re looking to put together a delicious and easy snack for some guests, or just make some for everyone at home.
The stuffing is super simple and yet, so delicious and flavorful, and enclosed in a delicate and flaky puff pastry- it is truly a match made in heaven.
Ready to give the recipe a try? Here’s what you need to know about it before you do.
Ingredients For the Recipe
You’ll need two sets of ingredients to put this spinach and corn puff pastry together.
For the spinach corn mixture
- Spinach (blanched): ½ cup
- Corn kernels (boiled): ¼ cup
- Mayonnaise: 2 tbsp
- Black pepper powder: ½ tsp
- Salt: ½ tsp
- Mixed herbs seasoning: 1 tsp
For the Puff Pastry
- Prepared spinach mixture
- Frozen puff pastry (thawed): 4 square pieces
- Egg wash: For brushing
How to Make the Spinach and Corn Puff Pastry
Once you have all your ingredients ready, here’s what you’ll need to do to make the puff pastries.
In a mixing bowl, add all the ingredients for the spinach corn mixture. Mix well.
Take a square shaped puff pastry sheet. Roll it with a rolling pin and stretch a bit.
Next, put a small portion of the spinach corn mixture on the pastry.
Cover this pastry with another puff pastry sheet.
Join the borders and close any gap.
Use a fork to make marks on the sides. Then use a knife to make diagonal lines on top.
Transfer the stuffed puff pastry to a baking tray. Brush with egg wash.
Transfer the baking tray to a preheated oven and bake the puff pastries at 160℃ for 20-25 minutes or until the pastries turn golden brown.
Frequently Asked Questions
Spinach and corn is a classic combination you can never go wrong with, but if you want to try out something different, you can also add in some other veggies and ingredients of your choice.
Sliced mushrooms, for example, can be a great addition to the filling. You can also try out some other veggies like carrots, bell peppers, onions and zucchini if you want to make this a healthier snack.
Yes, you definitely can! Blanching the spinach is a recommended step, but if you just prefer using uncooked spinach, you can totally do that too. Baking the puff pastry will ensure that the spinach inside is cooked.
If you don’t have puff pastry, you can make do with phyllo tart puffs or pizza dough- they’re the closest alternative that you can opt for. Their texture might not be the same as the flakiness of the puff pastry, but you’ll end up with a delicious snack regardless.
Yes! You can prepare the filling for the puff 24 hours in advance, refrigerate it, and then use it to fill up the puff pastry and then bake when you need to! You can also assemble the puff pastry, transfer everything to freezer safe containers and then freeze for months.
Then, when you want to enjoy them, all you need to do is get them out and bake them until they’re nice and golden.
Your leftover spinach and corn puff pastry can be transferred to an airtight container and refrigerated. These can stay fresh there for up to 3 days. You can then reheat them in your oven or airfryer to ensure that they’re nice and crisp.
Tips & Tricks to Make the Spinach and Corn Puff Pastry
Ready to give this super easy recipe a shot? Here are a few extra tips and tricks you should have handy.
- While this recipe already calls for the use of mayonnaise, you can also add some feta cheese into the mixture to make it more creamy and delicious.
- If you don’t have feta cheese, you can use any other cheese you have at hand. Experiment and try out different versions with different cheeses to see what turns out best.
- To lend the stuffing for the puff pastry a little extra flavor and a hit of spiciness, you can throw in some red chili flakes or paprika.
- If you’re using frozen spinach for this recipe, remember to squeeze out all the excess liquid before you prepare the mixture. This will help reduce the sogginess of the puffs.
- To add more flavor and freshness to the puffs, you can also throw in some chopped herbs like dill, parsley and even some scallions if that’s what you have at hand.
- To give the puffs a nice shiny look on the exterior, you might also want to brush them with some egg wash right before you pop them in the oven.
Serving Ideas & Suggestions
These flavorful and delicious spinach and corn puff pastries taste perfect when served with a nice dip or sauce of your choice. They’re super versatile, which means you can team them up with almost anything you like.
Loved recreating this easy snack recipe in your kitchen? Looking to try out some more fun and easy snacks? Here are a few good ideas to consider.
Spinach and Corn Puff Pastry
Ingredients For the Spinach Corn mixture
- ½ cup Spinach , (blanched)
- ¼ cup Corn kernels , (boiled)
- 2 tablespoon Mayonnaise
- ½ teaspoon Black pepper powder
- ½ teaspoon Salt
- 1 teaspoon Mixed herbs seasoning
Ingredients For the Puff Pastry
- 1 bowl Prepared Spinach mixture
- 4 pcs Frozen puff pastry, (thawed)
- 1 egg Egg wash, (for brushing)
- In a mixing bowl, add all the ingredients for the spinach corn mixture. Mix well.
- Take a square shaped puff pastry sheet. Roll it with a rolling pin and stretch a bit.
- Next, put a small portion of the spinach corn mixture on the pastry.
- Cover this pastry with another puff pastry sheet.
- Join the borders and close any gap.
- Use a fork to make marks on the sides. Then use a knife to make diagonal lines on top.
- Transfer the stuffed puff pastry to a baking tray. Brush with egg wash.
- Transfer the baking tray to a pre-heated oven and bake the puff pastries at 160℃ for 20-25 minutes or until the pastries turn golden brown.
- Serve hot.