Just bought filo for the first time, and i bought it in a greek supermarket. In my supermarket, theres one kind. In the greek store the possibilities were endless....specially, one brand offered 3 different types - #4, #7, and "homestlye - thick". I'm assuming it's about thickness, so I bought #4, which I thought might be the medium one between the 3. \
Any idea what these numbers really mean, and which one is standard, or which type is best for what dishes?