You will be making two strudels, placing them side by side in the dish. To make the first strudel, place one filo sheet on a large kitchen towel (at least 24 inches square), with the long side running horizontally. Using a soft pastry brush, drizzle and spread with some of the melted butter. Overlap and “shingle” with three sheets, buttering each sheet as it is laid down, to make a 17-inch square. About 1 inch from the bottom, spread half of the cheese filling in a thick log, leaving a 1 inch border at the sides. Using the towel as an aide, roll up the strudel. (The next step requires some nerve, but you will be surprised at the strudel’s strength and flexibility.) Lift the strudel and transfer to the dish, placing the strudel about 1 inch from the edge of the dish. Tuck in the ends of the dough to fit the dish. Brush with melted butter. Repeat with the remaining four filo sheets, filling, and melted butter, positioning the second strudel about 1 inch from the other side of the dish.