Defrost the phyllo according to package instructions.
Preheat the oven to 350° F.
Take 2 pieces of phyllo at a time, layering them over each other. Hold the sheets together at the top, letting them hang down from your fingers. Begin to crinkle the sheets by folding them over each other accordion-style until the bottom reaches the top.
Lay the folded dough in an ungreased baking pan starting at the short side. Repeat step 3, folding all of the layers of dough and placing them in the pan until it is full.
Bake at 350° F for 10 minutes.
While baking, melt the butter in the microwave or in a small saucepan on the stove.
Remove the pan from the oven, and evenly drizzle the butter on top of the dough. Bake again for 10 minutes.
In the meantime, whisk the eggs, milk, vanilla extract, and sugar together in a small bowl until it is smooth.
Remove the pan from the oven, and evenly pour the egg mixture over the dough.
Bake for 30-40 minutes or until the phyllo dough is golden brown and flaky to the touch.
Top with pistachios and strawberries, if desired, and enjoy!