Preheat the oven to 425 degrees F. Lightly butter one sheet of the filo pastry. Top with another sheet of filo and lightly butter it. Repeat with remaining filo. Cut the filo sheets, widthwise, in half. Layer an equal amount of spinach leaves near the bottom end of each half. Top the spinach with a slice of the cheese and then a roasted red pepper half. Season the chicken with salt and pepper; set on top of the roasted red pepper. Fold the sides of the filo pastry slightly over the chicken and then roll into a cylinder. Place on a parchment paper-lined baking sheet. Brush the tops of the filo with melted butter. Bake in the middle of the oven for 20 to 25 minutes, or until puffed and golden.
Note: Roasted red peppers are available in the deli department.