Ham Filo Roll

1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup rice, uncooked
2 cups chicken broth
1/2 cup butter, melted
1 cup cubed ham
10 sheets frozen filo dough, thawed
2 cups Swiss cheese, shredded

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