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On a cutting board, using a sharp knife, cut the green pepper and the sun-dried tomatoes into small sticks and finely chop the onion along with the fresh onions.
Place a pot with salted water on high heat and boil the fusilli until they are al dente.
While the pasta is boiling, place a non-stick pan on high heat to warm up well and add the olive oil.
Sauté the onion with the green pepper, fresh spring onions, caper, and sun-dried tomatoes for 3-4 minutes until the onion softens.
Transfer the contents of the pan into a large bowl and add the boiled fusilli along with the olive slices, chopped herbs, salt, and freshly ground pepper, and mix well.
Grease a non-stick rectangular baking pan (approximately 35×30 cm) with a little olive oil and lay down 4 country-style filo, oiling each one separately.
Spread the pasta filling evenly over the surface of the filo and cover with the remaining country-style phyllo sheets, oiling each one separately again.
Slightly score the top filo with a knife and bake in a preheated oven at 190°C with top and bottom heat for 45-50 minutes.
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