Ingredients
- 3/4 cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 15 ounces whole milk ricotta cheese
- 1/2 cup cooked short grain rice
- 1/3 cup pine nuts -- toasted
- 6 sheets phyllo dough -- thawed
- 3/4 stick unsalted butter -- melted
Instructions
- Preheat oven to 375 degrees.
- In a food processor, add the first 7 ingredients together. Pulse to mix.
- Set aside.
- Lightly butter a 9 inch glass pie dish. Lay 1 phyllo sheet over the
- bottom and up the sides of the dish, letting the phyllo hang . Brush the
- hanging phyllo with butter. Top the second sheet, layering it in the
- opposite direction as the first phyllo sheet. Continue layering the
- remaining sheets altering after each layer and buttering each sheet.
- Spoon the ricotta mixture into the dish.
- The hanging sheets, bring over the mixture one at a time, buttering if
- needed for closure. End with buttering it all on top.
- Bake the pie until the phyllo is golden brown and the filling is set,
- about 35 minutes.
- Let it cool completely.
- Sift powdered sugar over the pie and serve.