The term FILO is an acronym for 'Filo PASTRY', which is a type of PASTRY made from thin layers of dough. It is commonly used in Greek and Middle Eastern cuisine, and is often used to make savory dishes such as spanakopita and baklava. The dough is made from flour, water, and oil, and is usually rolled out into thin sheets before being layered with other ingredients. Filo PASTRY is also used to make sweet desserts, such as apple strudel and cherry turnovers.