Working with filo comes down to one repeated move: lay a sheet, brush it, lay the next. A silicone brush holds enough oil or butter to cover a sheet in a few strokes, doesn’t shed bristles into the pastry, and goes in the dishwasher afterwards.
For spanakopita we use it to brush every sheet of filo with olive oil, then the top generously before scoring. For Greek baklava it does the same job with melted butter, layer after layer.
It is also how we oil the aubergine and potato slices on both sides before roasting them for moussaka.
Good for
- Brushing filo pastry with oil or butter
- Oiling vegetables before roasting
- Glazing and basting
Tip: keep the filo you aren’t using under a damp tea towel while you brush, so it doesn’t dry out and crack.
