Also called Filo pastry, Phyllo originated in Turkey and is a staple of Greek and Turkish cuisines. It's a paper-thin, unlevened dough that's used for making pastries, most notably, Spanakopita and Baklava. The pastries are made by layering several sheets of phyllo brushed with either oil or melted butter so they adhere to each other. Once shaped, rolled, filled or used as a crust, it's baked and becomes crispy, flaky and light golden in color.