🎃 Samian Sweet Pumpkin Bourekia with Souma

🌿 Sweet pumpkin, mint and Samian souma in handmade pastry

Samian sweet pumpkin bourekia are a distinctive traditional pastry in which the natural sweetness of pumpkin meets onion, fresh mint and brown sugar.

The dough is made with olive oil and a small amount of souma, which gives it a particular aroma and character.

The bourekia are shaped into small spirals and baked until golden and crisp on the outside, while remaining soft and juicy inside.

👨‍🍳 Method

1. Prepare the dough

Place the flour in a large bowl and make a well in the centre.

Pour in the olive oil and rub it into the flour with your fingers until the mixture resembles coarse crumbs.

Add the souma, sugar and salt.

Gradually add the water and knead until you have a soft, elastic dough.

Add a little more water if necessary.

2. Let the dough rest

Shape the dough into a ball and cover it.

Leave it to rest while you prepare the filling.

This makes the dough easier to roll out and improves its texture during baking.

3. Roast the pumpkin

Cut the sweet pumpkin into small cubes and spread them on a baking tray.

Season lightly with salt and roast in a preheated oven at 180°C for about 1 hour.

The pumpkin should become very soft and most of its moisture should evaporate.

4. Drain the pumpkin

Remove the pumpkin from the oven and allow it to drain well.

Break up the pieces and fibres with a fork without turning them into a completely smooth purée.

5. Sauté the onion

Heat a little olive oil in a large frying pan.

Add the finely chopped onions and sauté over medium heat until soft and translucent.

They do not need to brown deeply.

6. Prepare the filling

Add the roasted pumpkin to the pan.

Add the brown sugar and freshly ground pepper and mix well.

Stir in the finely chopped mint and cook briefly until the filling is evenly combined.

Remove from the heat and leave to cool.

7. Roll out the pastry

Divide the dough into smaller pieces.

On a lightly floured surface, roll each piece into a thin sheet.

Cut the pastry into strips approximately 6 cm wide and 20 cm long.

8. Fill the bourekia

Spread a generous spoonful of pumpkin filling along each strip.

Fold the pastry carefully so that the filling remains enclosed.

9. Shape into spirals

Roll each filled strip into a small spiral.

Arrange the bourekia on a baking tray, leaving a little space between them.

10. Brush and bake

Brush the surface lightly with olive oil.

Bake in a preheated oven at 180°C for approximately 25–30 minutes, until the pastry is fully baked and beautifully golden.

🎃 Pumpkin, onion and mint

The flavour of these bourekia lies between sweet and savoury.

Pumpkin and brown sugar provide natural sweetness, onion adds depth and mint brings a fresh aromatic note.

Black pepper creates a gentle contrast, while the souma in the dough adds a subtle distinctive aroma.

🥃 Souma in the dough

The small amount of souma does not give the bourekia a strong alcoholic taste.

It is used as an aromatic ingredient in the dough and is one of the elements that connects this particular preparation with Samos.

🍽️ Serving

The bourekia can be served hot, lukewarm or at room temperature.

They can be enjoyed on their own, allowing the sweet pumpkin and mint to stand out, or served with crumbled feta, which creates a delicious contrast with the sweet filling.