In case Steven Cook's recent column about his grandmother's borekas inspired you to get cooking, we compiled a few more recipes and helpful tips:
- Spinach, eggplant and cheese fillings  from Joan Nathan's book, The Foods of Israel Today, excerpted at epicurious.
- Cheese and potato borekas  with a video demonstration from leahcookskosher.com at ifood.tv. (Find Leah's recipe for eggplant filling here .)
- Another classic recipe  with photos illustrating each step from a blogger who calls himself the 'burekaboy'
- A meat-filled variation  from the Rhodes Jewish Museum
And if cooking's not your thing, skip the work and head to La.Va Cafe (2100 South St.) to pick up huge pretzel-shaped borekas filled with mushrooms, potatoes or spinach.