TODD COLEMANTechniquesDifferent Types of Phyllo DoughNo. 4 phyllo is slightly thicker and holds up to custard fillings in pastries like bougatsa (try Athens brand).No. 5 phyllo is heftier still, and a great all-purpose dough; we use it for making tart shells and mini-phyllo cups for hors d'oeuvres and small desserts (Kontos brand is reliably good).No. 7 phyllo is our choice for creating sturdy triangular and square pies like individual spanakopita and tyropita (look for Apollo brand).Finally, there's country-style phyllo, the thickest of the bunch; it's perfect for hearty, rustic pies like the feta-and-greens-filled hortopita (Zagorisio brand is the best).Keep ReadingHow to Trim an ArtichokeBy BENJAMIN KEMPERA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONESee AllContinue to Next StoryADVERTISEMENTADAD