Traditional Italian Easter Pie

 

 An Italian tradition, Easter Pie is made by mixing cooked rice with fresh ricotta, eggs, sugar and toasted pine nuts and wrapping the mixture in layers of crispy, buttery phyllo. Orange zest is added to take the ricotta and rice mixture to the next level. The pie browns beautifully in the oven and comes out with a golden brown top and sides. When you cut into the pie, you will find a creamy, textured filling that is both subtle and delicious.

 

3/4 cup powdered sugar, plus extra for garnish

3 large eggs

2 teaspoons pure vanilla extract

1 tablespoon orange zest

1 (15-ounce) container whole milk ricotta cheese

1/2 cup cooked short-grained rice

1/3 cup toasted pine nuts

6 sheets fresh phyllo sheets or frozen, thawed

3/4 stick (3 ounces) unsalted butter, melted

Instructions

In a food processor, combine 3/4 cup powdered sugar, eggs, vanilla, orange zest, and ricotta until smooth. Combine the rice and pine nuts in a mixing bowl. Put aside the ricotta mixture.

Heat the oven to 375 degrees Fahrenheit.

Butter a 9-inch glass pie plate lightly. 1 phyllo sheet should be placed over the bottom and up the edges of the dish, allowing it to dangle over the sides. Melted butter should be brushed over the phyllo. Place a second layer of phyllo dough on top, placing it in the opposite way as the first. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

 

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.