Pumpkin and Fennel Pastries

• 1 fennel bulb (sometimes called anise)
• About 2 1/3 cups olive oil plus additional for brushing
• 1 medium onion, chopped
• 1 small pumpkin or winter squash (1 pound), peeled and cut into 1/4-inch dice
• 1/3 cup coarse (#3) bulgur
• 1/2 teaspoon dried Aleppo chile flakes or other dried hot red pepper flakes, or ground black pepper
• 1/2 cup chopped fresh mint
• 1 1/2 cups crumbled feta (8 ounces)
• 1/2 cup grated myzithra cheese or ricotta salata
• 25 (8-inch) squares spring-roll pastry sheets, thawed if frozen
• About 2 cups safflower oil
• 1 large egg white, lightly beaten

1. Chop 1/2 cup fennel fronds and reserve, then remove stalks and tough outer layer from bulb.
2. Halve bulb and grate on large holes of a 4-sided grater.
3. Heat 1/3 cup olive oil in a 12-inch heavy skillet over high heat until hot but not smoking and saute onion, stirring, until softened, 2 to 3 minutes.
4. Add pumpkin and grated fennel and cook, stirring frequently and scraping up any brown bits, until vegetables are soft, about 12 minutes.
5. Stir in bulgur and chile flakes and cook 2 minutes.
6. Add fennel fronds and mint, then remove from heat and cover.
7. Let stand 15 minutes.
8. Stir in cheeses and season with salt and black pepper.
9. Keeping remaining sheets covered, brush 1 spring-roll sheet lightly with some safflower oil and place a scant 2 tablespoons filling 1 inch from edge closest to you.
10. Form filling into a log, leaving a 1/2-inch border on each side.
11. Fold bottom of sheet over filling, then fold in sides.
12. Loosely roll away from you to form a cylinder, brush top edge with egg white, and press to seal.
13. Bend cylinder into a horseshoe shape.
14. Make more pastries in same manner.
15. Heat enough safflower and olive oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350F.
16. Fry pastries 2 or 3 at a time, turning once, until golden brown, 3 to 4 minutes.
17. Transfer with a slotted spoon to paper towels to drain and return oils to 350F between batches.
18. Serve warm or at room temperature.

fennel, olive oil, onion, pumpkin, coarse, chile flakes, fresh mint, feta, myzithra cheese, pastry sheets, safflower oil, egg white

Taken from www.epicurious.com/recipes/food/views/pumpkin-and-fennel-pastries-103308 (may not work)