Preheat the oven to 200 degrees C. Lightly grease a nonstick baking tray. To make the fruit filling, place the breadcrumbs, almonds, brown sugar and orange rind in a large bowl and stir together. Add the cherries and mix well.
Lay a sheet of filo pastry out on a clean tea-towel and brush lightly with melted margarine. Place a second sheet of filo on top and brush with margarine. Repeat with the third sheet.
Spoon the fruit filling evenly over the pastry, leaving a 2 cm margin clear around the edges. Fold in the edges along the short sides.
With the help of the tea-towel, roll up from a long side to make a thick sausage shape. Transfer to the prepared tray, placing the seam underneath and curving the strudel slightly to fit, if necessary. Brush with the remaining margarine, then scatter over the flaked almonds.
Bake for 20 minutes or until the pastry and almonds are golden-brown. Dust with the icing sugar and serve hot or warm, with a little Greek-style yogurt, if desired.