Ingredients: |
Ingredients: 3/4 c. powdered sugar, plus extra for garnish
3 large eggs
2 tsp. pure vanilla extract
1 tbsp. orange zest (may be omitted)
15 oz. Whole Milk Ricotta Cheese
1/2 c. cooked short grain rice
1/3 c. toasted pine nuts
6 sheets fresh phyllo or frozen, thawed
3/4 stick of unsalted melted butter
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Directions: |
Directions:Preheat oven to 375 degrees
Blend 3/4 c. powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the cooked rice and toasted pine nuts. Set the ricotta mixture aside.
Lightly butter a 9-inch glass pie dish. Lay phyllo sheet over the bottom and up the sides of the pie dish, allowing the phyllo to hang generously over the sides. Brush phyllo with melted butter. Repeat with a second sheet of phyllo, laying it in the opposite direction as the first sheet, brush second sheet of phyllo with butter. Continue layering the remaining sheets of phyllo, alternating direction and buttering each sheet. After all phyllos sheets have been set, spoon in the ricotta mixture and level it in pie pan with a spoon. Fold the overhanging phyllo sheets over the top of the filling to enclose it completely. Brush the folded top with melted butter. Bake the pie completely until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer to a rack and cool completely. Once cool, sift powdered sugar over the pie and serve. |
This recipe for Italian Easter Pie is from