Wash, hull, and slice or quarter 300 g of strawberries; set them aside for assembly.

Cut 113 g of shredded filo pastry into shorter strands, then separate the strands with your fingers.

Melt 42 g of butter in a frying pan over medium heat, then add the shredded filo pastry.

Cook the filo mixture for 6 to 8 minutes, stirring frequently, until deeply golden and crisp.

Transfer the crisp filo mixture to a mixing bowl, then let it cool completely for about 10 minutes.

Gently warm 120 g of pistachio butter until pourable, then stir it into the cooled crisp filo mixture.

Melt 113 g of dark chocolate in short microwave bursts, stirring between bursts until smooth.

Divide half of the strawberries among 4 serving cups, then top each cup with half of the pistachio filo filling.

Drizzle half of the melted dark chocolate over the filling, then repeat the layers with the remaining strawberries and pistachio filo filling.

Drizzle the remaining dark chocolate over each cup, then garnish with 16 g of toasted pistachios and serve.