Step 1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Heat olive oil in a non-stick frying pan over high heat. Sauté onion and garlic until soft. Stir in basil, tomatoes, spinach, nutmeg and pine nuts; cook for 1–2 minutes to heat through. Remove pan from heat. Add cheeses and egg white; stir and season with black pepper.
Step 2 Stack 2 filo pastry sheets on a work surface; spray with olive oil, scatter with breadcrumbs and top with another 2 sheets, pressing layers lightly together. Spoon half the spinach filling along a long end of filo stack, leaving a 3cm filo border; roll up from long end, firmly and tightly, folding border to enclose filling. Place filo roll seam-side down on one of the prepared baking trays.
Step 3 Repeat step 2 with remaining 4 filo sheets and spinach filling to make another filo roll. Place roll on the other prepared tray. Spray rolls with olive oil and bake for 25 minutes, or until golden.
Step 4 Meanwhile, make pasta salad: Combine all ingredients in a large salad bowl; toss well to combine.
Step 5 Slice filo rolls into even pieces and serve with pasta salad.