About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Mandiemoo says

    5 stars
    I just made these but filled with traditional Christmas dinner leftovers…Turkey,sausage,stufoing, shouts and parsnips with added gammon and chopped boiled eggs… I usually make a large pie with puff pastry but wanted something for a new years buffet. … not sure that will last until tomorrow! !!

  2. Jen says

    My daughter introduced me to bourekas. Her school served them twice a year. They are her favorite meal. You’ve inspired me to make them at home as a special treat! Love your recipes Tori!

  3. Lissy says

    5 stars
    Wonderful! Thank you very much!
    May I ask you for the Galacto Bourekas’ recipe? it’s a very good Greek dessert. Thank you very much!!!!

  4. Rita Grubaugh-Kiner says

    Oh wow, I have looked everywhere for this recipe, and now here it is, my Mom use to make these all the time for us. Can´t wait to make them oh the memories and yes indeed they are so delicious.

  5. Meital Farkash says

    My favorite is made with feta and parsley mixture. Halloumi can be a substitute for a milder cheese and some like a hint of mint/nana inside. I also make mine with a minced meat filling, preferably lamb.

  6. Rachel says

    Hi, Tori. After raving about bourekas following my first trip to Israel, my mom became quite intrigued (she’s never had them). She’s coming to visit me in July (San Diego) and we’re both very excited to make bourekas together (I think I just found our recipe!) 🙂
    Anyway, I try to avoid eggs when possible–can I simply skip the egg wash?
    Thanks for the terrific insights, lessons and recipes.

    • Tori Avey says

      Hi Rachel– yes you can leave off the egg wash, but if you plan on adding any seeds they won’t stick to the oil very well, so best to leave the seeds off too. Also keep in mind that the egg wash helps to give the bourekas a lovely golden sheen; yours will be more pale. They’ll still taste great, though. Enjoy!

    • Marcy Jo Hess says

      You can use milk to get the golden shade. It is the dairy protein that is altered by the heat and creates the color.

  7. sidney says

    I am confused by your instruction of folding a smaller phyllo sheet in half to get the right size. Originally you said to use 4 x 14 and then mentioned if using a smaller dough (8 x 14) to just fold in half lengthwise. 8 x 14 is larger, that is why i am confused. help?

    • Tori Avey says

      Hi Sidney, you misunderstood my instructions, I’m sorry I wasn’t clearer. It’s kind of an awkward thing to explain, because filo sheets come in many sizes. The main thing to remember, which will help you avoid confusion, is that you need two layers of filo dough– two long rectangles, if you will– that are about 4 inches wide and 14 inches long (4×14). The two layers should lay one on top of the other to create a double layer. No filo sheets are pre-cut to 4×14, so no matter which size you buy, you’ll need to either fold or cut to achieve the right size. Small filo sheets often come cut in size 8×14, which makes things easy– all you would need to do for this size sheet is fold it in half lengthwise, which would cut the width in half (to 4 inches) while keeping the same length (14 inches), creating a natural double layer. If your filo sheets are larger than 8×14, you may need to measure and cut the sheets to achieve two rectangles that are 4×14. It doesn’t have to be exact, but try to get as close to that 4×14 measurement as possible, with two layers of filo for each boureka. Hope that makes sense!

  8. DrDude says

    Hi Tori!

    Thank you for this wonderful recipe. My grandma stayed with us two months a year and she used to make these by the trays! I would eat 6 – 8 bourekas a day every the They were in the kitchen ready to grab every time I ran in and out the door as a kid. But I would wait 5 minutes to heat up the spinach ones which are my favorites! I just cant get enough of them! But then Grandma passed and my shiksa wife only made them once for me. But now you have empowered me to amke them again and even taste better Thank you!

  9. lisa says

    5 stars
    thank you so much for this delicious recipe! i made them last night, and they were a MAJOR hit – the family all loved them; especially my grandmother who is originally from egypt and a great cook – so thank you sooo much!!!

    • Tori Avey says

      You’re welcome Lisa! That’s high praise from grandmother… tell her I’m thrilled to have a “thumbs up” from her! 🙂

  10. Margaret Gansman says

    Please, please write a cookbook incorporating all of these marvelous recipes which are written in crystal clear fashion combined with your (practically) HD photographs. I personally would buy two dozen copies for myself, for family and for friends. Thank you so very much for your beautiful work.

  11. Ilke says

    This was a very much needed post. I am giving a Turkish cooking class at the end of March and borek is in the class menu. I have not decided if I should do triangle or layered. Still have time to ponder 🙂

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