Thaw the filo dough according to the package instructions. Once thawed, place it on a cutting board and cut it into thin sections. Using clean hands, separate the strands to ensure they are evenly shredded and not clumped together.

Toast the filo by heating a pan over medium heat. Add the butter and let it melt completely. Once the butter starts to shimmer, add the shredded filo and stir continuously for 5 to 10 minutes. Keep stirring until the filo turns golden brown and crispy. Remove it from the heat and transfer it to a bowl to cool.

Melt the pistachio butter by placing it in a microwave-safe bowl and microwaving it in short 10-second bursts until it becomes runny. If using a double boiler, stir the pistachio butter gently over low heat until smooth. Pour the melted pistachio butter over the toasted filo and mix well to coat evenly.

Melt the chocolate in a separate bowl using the same method—either in the microwave in short intervals or over a double boiler. Stir until smooth and glossy.

Layer the dessert in a serving glass or mason jar. Start by adding a layer of fresh sliced strawberries at the bottom. Next, spoon 2 to 3 tablespoons of the pistachio filo mixture on top. Drizzle a layer of melted chocolate over it. Repeat the layering process until the jar is full, ensuring each layer is evenly distributed.

Finish with a topping by adding any remaining crispy filo and a sprinkle of chopped pistachios for extra crunch. Serve immediately and enjoy!