Pumpkin and Fennel Pastries

Ingredients

• 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 myzíthra 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

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