INGREDIENTS
- 1 Kg Sugar Pumpkin*
- ½ Kg Feta Cheese
- 1 cup of grated cheese (Kefalotyri)
- 1 onion
- 1 small cup of oil
- ½ cup of rice (Glacé) **
- 1 packet puff pastry
- 3 eggs
- pepper
*Also called pie pumpkins or sweet pumpkins, sugar pumpkins are smaller, sweeter, and less fibrous, which makes them a great choice for cooking.
** This medium-grain rice has a shiny coating. It must be rinsed well before cooking. It works well in soups and sweets. Called γλασέ in Greek, some argue that there’s little difference between this and short-grain rice. It’s true that they can be used in recipes somewhat interchangeably, and both tend to be sticky. But glacé, pronounced ghlah-SEH, and other types of medium-grained rice are best in risotto-type dishes.
METHOD
- Preparation of filling:
- Wash the pumpkin, remove the seeds and fibers, and then peel. Cut the pumpkin in eights. Using a coarse metal grater (or food processor) grate each piece.
- Heat olive oil and sauté the onion. Let it roast and then add the rice and some water. Boil for 2-3 minutes.
- Mix with a spoon the ingredients from step 1 and 2. Add grated feta cheese, eggs and pepper.
- On a lightly floured surface, roll out the pastry as thinly as possible, using a rolling pin. Cut strips of about 2-3 cm width and 20 cm length. Spread about 2 1/2 tablespoons of filling in a straight line, fold in the edges and gently roll up the phyllo so that you have a cylinder abour 1 1/4 inches in diameter. Cut the dough in pieces and fold to make the shape of the boureki.
- Place the bourekia on a baking pan, beat an egg and brush them.
- Preheat oven and bake for 30-45 minutes at 200 degrees (until golden and crisp). Sprinkle with grated cheese.