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httpswww.saveur.comsitessaveur.comfilesimport2010images2010-07131-no-4-phyllo400.jpg
No. 4 phyllo is slightly thicker and holds up to custard fillings in pastries like bougatsa (try Athens brand). Todd Coleman
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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). Todd Coleman
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No. 7 phyllo is our choice for creating sturdy triangular and square pies like individual spanakopita and tyropita (look for Apollo brand). Todd Coleman
httpswww.saveur.comsitessaveur.comfilesimport2010images2010-07131-country-style-phyllo400.jpg
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). Todd Coleman

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