Ingredients

6 green onions 1 ½ cups cooked rice 1 cup (4 oz.) shredded Swiss cheese 2 tablespoons paprika 1 tablespoon caraway seed 2 tablespoons drained capers 6 sheets filo dough (about 12 by 18 in.) ⅓ cup butter or margarine, melted ½ pound thin-sliced cooked ham ⅓ cup reduced-fat sour cream 2 to 3 tablespoons coarse-grain Dijon mustard ½ pound watercress, rinsed and crisped 2 tablespoons seasoned rice vinegar

Description

Notes: Frozen Filo Handles Best If Thawed In The Refrigerator At Least 8 Hours Or Overnight. If Sheets Tear, Just Piece Them Together. For A Zippier Flavor, Use A Hot Paprika.

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