These Cheesy Spinach and Corn Pitas are one of those easy vegetarian meals that come together with very little fuss but still feel properly satisfying.
A warm filling of spinach, sweetcorn, onion, garlic, thyme and herbs is mixed with cheddar and mozzarella, then tucked into pita breads and toasted until golden and crisp on the outside with melted cheese inside.
They are quick, comforting and perfect for those days when you want something meat-free that is not another curry.
They are also a great way to use frozen sweetcorn and a generous amount of spinach in one meal.
Spinach naturally releases quite a lot of water as it cooks.
That means the most important part of this recipe is making sure the filling is not wet before the cheese is added.
Once the spinach goes into the pan, cook it until wilted and allow the liquid to evaporate completely.
If there is still excess moisture, drain it off before mixing the spinach and corn with the cheese.
This keeps the pita filling creamy rather than watery and helps the bread crisp properly in the pan.
Spinach has an earthy flavour while sweetcorn brings natural sweetness and a little texture.
The combination works especially well with garlic, thyme and cheese.
I use frozen sweetcorn because it is convenient and something many of us already keep in the freezer.
There is no need to cook it separately first. It can go straight into the pan with the onion and aromatics.
I use a combination of cheddar and mozzarella.
Cheddar gives the filling more flavour while mozzarella gives you that lovely melted, stretchy texture.
You can use only cheddar if that is what you have, or swap in another good melting cheese.
Just remember that some cheeses are saltier than others, so taste the filling before adding extra salt.
The chilli flakes add a gentle kick rather than making the filling very hot.
You can leave them out completely for children or anyone who prefers milder food.
If you like more heat, increase the chilli flakes or add a little finely chopped fresh chilli to the onion mixture.
Melt a little butter in a large frying pan over medium heat.
Add the diced onion and cook until soft and translucent.
Add the crushed garlic and chopped thyme.
Cook for about 30 seconds until fragrant.
Add the frozen sweetcorn directly to the pan.
Cook for a few minutes until heated through.
Add the chopped spinach and cook until wilted.
Continue cooking until the excess liquid has evaporated completely.
If necessary, drain away any remaining moisture before moving on.
Remove the spinach and corn mixture from the heat and allow it to cool slightly.
This prevents the cheese from melting too early while you are trying to mix and fill the pitas.
Transfer the spinach mixture to a large bowl.
Add the grated cheddar, mozzarella, Italian herb seasoning and chilli flakes.
Season with salt and freshly ground black pepper to taste.
Mix until everything is evenly combined.
Carefully open the pita breads and divide the filling between them.
Do not overfill them or the filling may spill out while cooking.
Lightly butter the outside of each pita.
Heat a skillet over medium heat and cook the pitas for approximately 3 minutes per side, or until golden and crisp and the cheese inside has melted.
Serve immediately while hot.
Yes.
Frozen spinach works well, but it must be thawed and squeezed very well to remove as much moisture as possible before using.
Because frozen spinach can hold a lot of water, this step is especially important.
Once properly drained, simply add it to the pan after the corn and heat through.
Yes.
Fresh corn kernels can be used instead of frozen sweetcorn.
Cook them in the pan until tender before adding the spinach.
Canned sweetcorn can also be used, but drain it thoroughly first.
Chopped mushrooms work beautifully with spinach and cheese.
Cook them after the onions and allow their moisture to evaporate before adding the garlic and corn.
A little crumbled feta adds extra saltiness and works really well with spinach.
Add extra chilli flakes or finely chopped fresh chilli.
Fresh parsley, basil or dhania can all be added depending on the flavour you want.
These pitas are filling enough to eat on their own, but they are also lovely with:
For an easy weeknight meal, though, I would happily serve them just as they are.
Yes.
The spinach and corn filling can be prepared earlier in the day and refrigerated once cooled.
When you are ready to eat, fill and toast the pitas fresh.
This gives you the best texture because the bread stays crisp.
I love recipes like this because they show how easy it is to make a meat-free meal feel generous and comforting.
Spinach, sweetcorn and cheese are simple ingredients, but once they are tucked into warm pita and toasted until golden, they become something really delicious.
And sometimes that is exactly what you need.
Quick, cheesy, crispy and very easy to make again.
Easy cheesy spinach and corn pitas filled with garlic, herbs, cheddar and mozzarella, then toasted until golden and crisp.
SPINACH:
Cook the spinach until all excess liquid has evaporated. A wet filling can make the pitas soggy.
FROZEN SPINACH:
Frozen spinach can be used. Thaw completely and squeeze out as much moisture as possible before cooking.
FROZEN SWEETCORN:
Add frozen sweetcorn directly to the pan. There is no need to thaw it first.
FRESH OR CANNED CORN:
Fresh corn kernels can be used instead. Canned sweetcorn should be drained thoroughly before using.
CHEESE:
Use cheddar, mozzarella or another good melting cheese. A little feta can also be added for extra flavour.
CHILLI:
Leave out the chilli flakes for a milder version or increase them for more heat.
MAKE AHEAD:
The filling can be prepared ahead and refrigerated. Fill and toast the pitas just before serving for the best texture.
