Step 1

Position a rack in the middle of the oven and preheat to 375 degrees. Line a large, rimmed baking sheet with parchment paper.

Step 2

In a large saute pan over medium-high heat, heat the olive oil until it shimmers. Add the onion and saute until translucent, about 4 minutes. Add the broccoli and salt and continue to cook, stirring occasionally, until tender but still bright green, about 8 minutes. Remove from the heat.

Step 3

Stir in the breadcrumbs, cheese and lemon juice. Taste, and season with pepper and additional salt, if desired. Let cool while you prepare the phyllo.

Step 4

On a large, clean surface unroll the phyllo and cover it with a damp kitchen towel so it doesn’t dry out. Working quickly, pull two sheets off the stack, lay them so the wider side is facing you, and gently brush them with melted butter.

Step 5

Lay another two sheets on top, and brush them with melted butter. Repeat with the remaining 4 sheets.

Step 6

Using a large spoon, scoop the broccoli mixture into a line lengthwise near the edge of the phyllo closest to you, leaving an approximately 1-inch border on each end. Fold the short sides of the phyllo in and over the filling, and then roll the filling up in the phyllo, forming a 3-by-12-inch log.

Step 7

Place the log, seam side down, on the prepared baking sheet. Brush the top and sides of the strudel with more melted butter and, using a sharp knife, cut four diagonal slits into the top of the strudel to allow steam to escape. Bake for 30 minutes, or until deep golden brown and crisp. Cool for 5 minutes on the baking sheet before slicing and serving.