Sunday 8 October 2017

Spinach Corn Pockets

Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Leaf vegetables are typically low in calories and fat, and high in protein per calorie, dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.  If leaves are cooked for food, they may be referred to as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw.

Did you know that raw spinach contains oxalic acid, an organic substance that can interfere with the absorption of essential nutrients like calcium and iron? Oxalic acid binds with calcium, making it unavailable for use by our bodies. It also attaches to quite a few other vital nutrients, and long-term consumption of foods high in oxalic acid can lead to nutrient deficiencies.

Raw Spinach Benefits: There is no need to shun raw spinach simply because it contains oxalic acid. It is also rich in many essential nutrients, some of which are more available to our bodies when we consume them raw. These nutrients include folate, vitamin C, niacin, riboflavin, and potassium.

Cooked Spinach Benefits: When you eat spinach that has been heated, you will absorb higher levels of vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron. Important carotenoids, such as beta-carotene, lutein, and zeaxanthin, also become more absorbable.

This Spinach corn pockets are super tasty and easy to make. A perfect and delicious snack to enjoy with hot cup of tea or coffee. or you can enjoy it anytime. You can make them in kitty party, kids party as a delicious snack. This is our 113rd #Foodiemonday #Bloghop event and this time again we are back with #leafyvegetables theme. which is already a healthy theme. My contribution for this bloghop is this beautiful spinach corn pockets. check out the recipe below and try to make them and Enjoyyy!!!!


    1 Tbsp oil
    50 gm cottage cheese (Paneer), grated
    1 small onion, finely chopped
    1 can corn kernels
    250 gm spinach, chopped
    6 sheets ready-rolled puff pastry
    2-3 Tbsp Milk+Butter for wash
    salt to taste
    1/2 tsp black pepper

    1. Preheat oven to hot, 200C. Line 2 oven trays with baking paper.
    2. Heat oil in a large frying pan on high. Add cumin seeds and chopped onions, fry them until light pink, add chopped spinach. Cook it until soft.
    3. Add grated Cottage cheese, and Corn kernels, and all the seasoning.
    4. Cut pastry sheets in squares. Place the filling in middle of the pastry.  Fold the pastry like pocket. seal it with fork or with paste of all purpose flour.

    5. Place on trays. Brush with milk and butter. Bake for 25-30 minutes until puffed and golden. Serve with salad or ketchup.


  1. I just love puff pastry snacks stuffed with anything. Yours version is interesting use of spinach 👌👌

  2. We get creamy cheesy spinach corn pastry near my home. I am going to adapt your recipe to make those. :D :D

  3. Loved these Waagmi. Spinach corn pockets looks super tempting.

  4. Spinach corn pockets look so irresistible Waagmi !

  5. Yumm! That looks so tempting!

  6. A delicious snack for parties, kids or anytime. Love the spinach, corn and paneer stuffing.

  7. Thank you for the gyan omn raw spinach. Now coming to the recipe, yoou are tempting me to bake this soon and that click of the corn is ultimate!!