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1
Preheat oven to 375 degrees F. Lavishly grease a cookie sheet or (preferably) cover it with parchment paper.
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2
Melt 1 tablespoon of the butter in a large saucepan.
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3
Add the optional onion and cook for about 5 minutes, until it's translucent.
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4
Add the rice and chicken broth.
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5
Bring to a boil and cook for 15 minutes, or until the rice had absorbed all the broth.
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6
Cook to lukewarm, then season to taste with pepper and stir in the optional parsley.
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7
Meanwhile, melt the rest of the butter in a small saucepan.
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8
Put 1 filo sheet in front of you and brush it lavishly with melted butter.
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9
Repeat this brushing process, using plenty of butter, stacking the sheets, until all the sheets have been used.
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10
Carefully spread the cooled rice over the filo sheets, leaving a 2-inch border all around.
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11
Top the rice with the turkey and the turkey with the cheeses.
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12
Slide your hand under a short end of the filo stack and lift up approximately 3 inches of it.
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13
Fold this over once, as if you were making the first fold in a business letter.
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14
Fold the long sides over to seal the filling.
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15
Continue folding until the strudel is all rolled up.
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16
Place the strudel on the cookie sheet seam side down.
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17
With a sharp knife, make several slashes in the top to let out the steam.
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18
Bale for 35 to 40 minutes, or until the strudel is well browned and crisp-looking.
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19
(Some of the filling may leak out onto the pan, but don't worry about that.)
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20
Let the strudel stand for 5 minutes before you slice it with a sharp knife.
