Preheat oven to 200C.

Soften Philadelphia cream cheese until smooth.

In a mixing bowl, combine softened cream cheese, corn kernels, cumin, sweet chilli sauce, chopped green capsicum, chopped spring onions, semi-dried tomatoes, and chopped coriander leaves.

Thoroughly mix all ingredients.

Lay out one sheet of filo pastry.

Spray the filo pastry sheet with cooking spray.

Repeat with the next three sheets. Stacked, layered filo sheets are now ready.

Cut the stacked pastry sheets lengthwise into four strips.

Spoon 1 tablespoon of the cream cheese mixture onto the end of each strip.

Fold the pastry over the filling, creating a diagonal, triangular shape.

Repeat the folding process along the strip to fully enclose the filling.

Once all pastries are formed, lightly spray the outsides with cooking spray.

Sprinkle poppy seeds evenly over the pastries (optional).

Place pastries on a baking sheet.

Bake in the preheated oven for approximately 15 minutes.

Bake until the pastries are golden brown.

Remove from oven.

Allow to cool slightly before serving.