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Place the first sheet of phyllo on a large piece of parchment paper on a smooth, dry work surface. working quickly, layer the phyllo sheets over each other, brushing with butter between each sheet.
Spoon filling mixture lengthwise over phyllo within 2 in. of a long side and 1 in. of short sides; fold in edges. Roll up jelly-roll style, starting from the long side. Place seam side down.
Using the parchment paper to hold the strudel, transfer to a 15-in. x 10-inc. x 1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel.
