E ven though it’s the way it’s always been done, I don’t brush melted butter on each filo sheet before placing the next one on top. Nor do I brush the outside of my filo purses with melted butter before baking, and yet I think you’ll be pleased with the crispy, golden-brown result. 1 tablespoon olive oil 2/3 lb asparagus, chopped (leave tips intact) 1 red pepper, chopped 2/3 onion, chopped 2 sprigs basil (about 1 cup of leaves, the larger ones torn in pieces) 6 oz (about 1 cup) feta (or vegan feta), cubed 8 sheets filo pastry, thawed, halved crosswise and covered in plastic until needed 16 oz tomato sauce, heated Preheat oven to 375ºF. Grease a 10” X 15” baking sheet. Sauté the asparagus, red pepper and onion in the olive oil for 10 min. Remove from heat and stir in the basil leaves until they wilt. Stir in the feta. Take 4 half-sheets of the filo together and mound 1/4 of the vegetable mixture in the middle. With a pastry brush dipped in w...