PREPARATION:
Cook onion and garlic in the olive oil until tender.
Add rice and stir to coat. Add the chicken broth,
cover pan and simmer for 15-20 minutes until
rice is tender.
Stir in ham.
Set aside.
Place one filo sheet on a cookie sheet and brush
with butter. Layer remaining filo over the first sheet,
brushing each with butter. Spread the rice and ham
mixture over the stacked filo, leaving a 2 inch border
all the way around. Cover with the cheese.
Begin to roll up the filo, starting with the short end.
After you have rolled once, fold in the ends and
continue rolling until the filling is completely
contained. Place on cookie sheet.
Brush with butter and cut a few slits in the filo roll.
Bake for 35 to 40 minutes until the roll is browned
and crisp. Let it stand for 5 minutes before serving.
Serves 4
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