Filo pastry, also known as phyllo pastry, is a thin, unleavened dough used in various dishes, particularly in Mediterranean and Middle Eastern cuisines. It is made from flour, water, and a small amount of oil or vinegar, rolled out into very thin sheets. The name "filo" means "leaf" in Greek, reflecting its delicate, layered structure. This pastry is often used to create crispy, flaky dishes like baklava and spanakopita. To prepare, multiple layers of filo are brushed with butter or oil and then layered together, which results in a light and airy texture when baked.