Samian Sweet Pumpkin Bourekakia with Souma
For the filling:
2 kg sweet pumpkin cut into small cubes
4 large onions, finely-chopped
½ bunch spearmint
400g brown sugar
For the dough:
1kg all-purpose flour
200g olive oil
1 shot souma
1 tbsp sugar
1 tsp salt
Put the flour into a bowl. Form a hole in the centre and fill it with the oil. Combine the ingredients, rubbing them together to obtain a crumb-like texture. Add the rest of the ingredients while kneading (add a little more water, too, if needed). Cover the dough and allow it to rest. Place the pumpkin in a pan, salt it lightly, and then bake at 180 degrees Celsius for about an hour until it softens and any liquids evaporate. Strain, and then break up the pumpkin fibres with the help of a fork.
Put the olive oil in a frying pan and sauté the onion until it withers. Add the pumpkin, the sugar and the pepper, and stir everything together.
Roll the phyllo dough into a thin sheet. Cut strips measuring 6 cm wide by 20cm long. Spread out a large spoonful of filling along the length of each strip, and wrap them each into a snail-shell shape. Place these spiral-shaped bourekakia in a pan, oil them lightly using a food brush, and oven-bake at a temperature of 180 degrees Celsius, for about 25-30 minutes. They may be served as is, or also sprinkled with some feta cheese.