Traditional Italian Easter Pie

This pie, which is traditionally served after an Easter Sunday feast, can also be enjoyed for breakfast, lunch, or dessert! Check out this delectable recipe and try it for yourselves.

 

Ingredients

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 of 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) of unsalted butter, melted

 

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. Set aside the ricotta mixture. Preheat the oven to 375 degrees Fahrenheit. Butter a 9-inch glass pie dish lightly. 1 phyllo sheet should be placed over the bottom and up the sides of the dish, allowing it to hang over the sides. Melted butter should be brushed over the phyllo. Place a second sheet of phyllo dough on top, laying it opposite to the first. Continue layering the remaining phyllo sheets, alternating between layers and buttering each one. Fill the dish with the ricotta mixture. Gently fold the overhanging phyllo dough over the top of the filling to completely enclose it. Brush the entire surface with melted butter.

 

Cook for 35 minutes until the phyllo is golden brown and the filling is set. Place the pan on a cooling rack to cool completely. Sprinkle powdered sugar on top of the pie and serve.