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Old 12-20-2015, 07:58 PM   #1
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Difference in Phyllo dough #4 vs #7

Over the past few weeks I've made spinach pie several times.
One week I picked up a Phyllo dough labelled #4
This week I picked up one labelled #7

Since I didn't use them at the same time, i couldn't compare as to what the difference is between #4 and # 7 is.
I assume it has to do with the thickness of the sheets, but which is thinner and which is thicker ??

or does it refer to something else ??

larry

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Old 12-20-2015, 08:46 PM   #2
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http://www.kuklaskouzina.com/blog/fr...o#.Vndnt-w8KnN
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Old 12-20-2015, 08:49 PM   #3
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What brand? I have never seen a number on the brand I buy for spinach pies. Were they both good? If so disregard the number and enjoy. I use Athens.
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Old 12-20-2015, 09:20 PM   #4
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Thanks, answered my question ( and then some)

Honestly, I didn't notice much of a difference, but then again, I didn't use them at the same time.

taste and consistency wise once cooked, I noticed no difference at all.
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Old 12-21-2015, 07:35 PM   #5
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Recipe Please!

I love Spinache Pie and try every year..

but mine usually comes out rather "Harsh and even Too Cheesy"

I think this should be a Rather Dellicate Thing..

still trying..

Thanks, Eric, Audstin Tx.
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Old 12-21-2015, 07:37 PM   #6
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Larry, is your recipe like spanakopita?
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Old 12-21-2015, 08:20 PM   #7
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Quote:
Originally Posted by Andy M. View Post
Larry, is your recipe like spanakopita?
Yes, I use this recipe as a base:

Spanakopita (Greek Spinach Pie) Recipe - Allrecipes.com

But Ive altered it quite a bit, to the point that I only refer to the recipe to get the bake temp and time. ( and even that I kinda play by ear)

No Parsley
Yes Dill
No Ricotta
Yes Cottage cheese ( which actually works surprisingly well)
No Green onions
Yes egg + egg white
Def more feta cheese
No fresh spinach
Yes frozen ..

And the amounts all differ too.
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