From: Moosewood
Ingredients
3 cups cooked brown rice (1.5 cups raw, 2.5 water)
1 heaping cup chopped onion
6 tbsp butter, divided
2 tbsp sesame seeds
3 cups grated cheddar
16 sheets Filo dough (store-bought)
Directions
Heat oven to 350. Sauté onion in 2 tablespoons butter until soft and translucent. Add sesame seeds. Toss and cook about 1 minute. Combine all ingredients. Add salt and pepper to taste.
Working with Filo dough is rather tricky. It’s incredibly fragile and it dries out very fast. So when you’re not working with it, cover it with a clean, damp kitchen towel. It’s also best if you work as quickly as possible. For this recipe, keep the other four tablespoons of butter and a pastry brush close at hand.
Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down. Spread the filling evenly over the sheets. Top the filling with 8 more sheets of Filo done in the same manner as the ones on bottom.
Bake for 45-50 minutes or until lightly browned and slightly puffy. Cut into squares and serve immediately.