Recipe Database
Easter Pie
Easter Pie
3/4 c. powdered sugar
3 large eggs
2 tsps. Vanilla
1 tblsp. Orange zest
1 15 oz. container whole milk ricotta cheese
1/2 c. cooked short grain rice
1/3 toasted pine nuts
6 sheets fresh phyllo or frozen, thawed
3/4 Stick unsalted butter melted

Blend powdered sugar, eggs, vanilla, orange zest, and ricotta in a food processor until smooth. Stir in rice and pine nuts. Set the mixture aside. Lightly butter a 9 inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish. Allow the phyllo to hang over the sides. Brush with melted butter. Top with a second sheet, laying it in the opposite direction as the first sheet. Continue layering the remaining sheets, alternating and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging dough over the top of the filling to enclose it completely. Brush completely with melted butter. Bake the pie until the phyllo is a 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.