OVEN: 375 Line a 10 x 38 cm jelly roll pan with aluminum foil. Coat foil with cooking spray.
In a food processor, grind bread into fine bread crumbs. Place crumbs in a pie plate and toast in oven until golden, about 5 minutes. Watch carefully to prevent burning.
In a large bowl, combine apples, raisins, lemon juice and lemon zest; toss to mix. In a small bowl, stir together sugar and cinnamon. In another small bowl, combine melted butter and oil.
Unroll filo and place on a large baking sheet; cover with plastic wrap and top with a slightly dampened kitchen towel to prevent filo from drying out. Place -20ºC ilo sheet on a sheet of plastic wrap. Using a pastry brush, dab with a part of butter-oil mixture; coat with cooking spray. Sprinkle with part of bread crumbs. Repeat layering with remaining filo, butteroil mixture, cooking spray and crumbs. Top sheet should be brushed with the butter oil mixture and coated with cooking spray.
Spread apple filling along one long end of dough, leaving a 5 cm border along edge and at sides. Sprinkle cinnamon sugar over apples. Fold bottom edge up over apple filling; fold in at sides. Starting at longer side and using plastic wrap, lift filo and carefully roll up like a jelly roll. Place strudel, seam side down, on prepared baking sheet. Brush with remaining butter-oil mixture. Coat with cooking spray.
Bake 15 minutes. REDUCE oven temperature to 350 degrees and bake 15 minutes longer or until golden.
Serve warm.