Traditional Italian Easter Pie

  

Easter Pie is an Italian delicacy that consists of combining boiled rice, eggs, sugar, toasted pine nuts, plus fresh ricotta. The combination is then wrapped in layers of buttery, crispy phyllo. To elevate the ricotta and rice combination, orange zest is incorporated. The top and edges of the pie turn a gorgeous golden brown as it bakes. The filling within the pie is delicate and excellent, with a creamy, textured feel as you cut into it.

 

This pie is typically given as dessert after a large Easter Sunday meal, but it's equally great for breakfast, lunch, or dinner!

 

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, blend 3/4 cup powdered sugar, eggs, vanilla, orange zest, and ricotta until smooth. Add the pine nuts and rice and stir. The ricotta mixture should be set aside.

 

Start the oven at 375 degrees Fahrenheit.

 

Grease a 9-inch glass pie plate with butter. One phyllo sheet should be placed over the dish's bottom and up its sides, leaving excess to hang over the edges. Melted butter should be brushed over the phyllo. Place a second phyllo dough sheet on top, orienting it in the opposite direction from the previous one. Continue layering the remaining phyllo sheets, buttering each sheet in between layers and alternating between them.  Transfer into the plate the ricotta mixture. To fully encompass the filling, fold the excess phyllo dough over the top. Apply melted butter all over.

 

Cook for approximately thirty-five minutes or until the filling is set and the phyllo is golden brown. After moving the pan to a rack, let it cool fully. After serving, sprinkle the pie with powdered sugar.