Preheat oven to 375°F (190°C).

Melt 4 Tbsp butter in a 2-qt saucepan over low heat.

Stir in flour, salt, and cayenne pepper until blended.

Gradually stir in lowfat milk, cooking until thickened and smooth.

Stir in shredded Swiss cheese and thawed, drained minced broccoli.

Cook until the cheese is melted, stirring constantly.

Remove from heat and set aside to cool slightly.

Melt remaining 4 Tbsp butter in a small saucepan.

On waxed paper, overlap several sheets of phyllo dough to create a 20"x12" rectangle.

Brush each sheet with melted butter before layering.

Sprinkle every other layer with 1 Tbsp of dry bread crumbs.

Spoon the broccoli and cheese mixture evenly over half of the phyllo rectangle, along a long side.

Roll the phyllo dough jelly-roll style, starting from the broccoli-covered side.

Place the roll seam-side down on a large cookie sheet.

Brush the strudel with the remaining melted butter.

Bake for 30 minutes, or until golden brown.

Let the strudel cool on the cookie sheet for about 30 minutes before slicing.

Slice the strudel into 1-inch thick slices.

Serve hot immediately or prepare in advance, chill, and reheat to serve.