Preheat oven to 350°. Wash all vegetables, let dry. Chop tomatoes and peppers into bite size pieces, set aside in small bowl. Slice red onion thinly, set aside. Rough chop spinach and olives, set aside. Lay out several layers of phyllo dough on a sheet pan (keep additional dough covered with a slightly moist, clean, dish towel or paper towels when not in use). Brush phyllo lightly with melted butter, season with salt and pepper. Sprinkle buttered/seasoned dough with tomatoes, peppers, spinach and onions. Crumble a little feta and olives on to vegetables. Add a few more layers of phyllo, lightly butter and season, repeat with addition of vegetables, cheese and olives. Place in oven for 10/15 minutes or until phyllo layers our crispy and vegetables are tender.