Easter Pie

Ricotta and rice Easter Pie is an essential dish within many Italian kitchens. Tradition states that Catholics, and many Christians, observed a meatless Lenten season (six weeks of fasting, repentance, moderation, self-denial, and spiritual discipline before Easter).
This Easter Pie respects tradition and is filled with ricotta cheese, short-grained rice, vanilla, and orange zest.

Elements

3/4 CUP POWDERED SUGAR

3 LARGE EGGS

1 TABLESPOON MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT

1 TABLESPOON ORANGE ZEST

1 (15-OZ) CONTAINER RICOTTA CHEESE

1/2 CUP SHORT-GRAINED RICE, COOKED

1/3 CUP TOASTED PINE NUTS

6 FRESH OR FROZEN PHYLLO DOUGH SHEETS, THAWED IF FROZEN

1 STICK UNSALTED BUTTER, MELTED

1/2 TEASPOON GROUND CINNAMON

1/2 TEASPOON GROUND NUTMEG

Directions

1. Preheat the oven to 350°F (176°C).

2. In a food processor, add powdered sugar, eggs, vanilla extract, and orange zest; blend until smooth. 

3. Transfer the mixture to a large mixing bowl.

4. Add pine nuts and cooked rice to the blended mixture; stir well and set aside.

5. Lightly butter a 9-inch pie dish, preferably glass to showcase the layers of phyllo.

6. Lay one sheet of phyllo dough over the bottom and up the sides of the dish, allowing it to hang over the sides; brush thoroughly with melted butter using a pastry brush.

7. Add a second layer of phyllo dough, laying it in the opposite direction of the first sheet; brush with melted butter. 

8. Continue layering the remaining phyllo sheets, alternating directions and brushing with butter, until all sheets are layered.

9. Spoon the ricotta mixture over the phyllo dough.

10. Fold the overhanging phyllo dough over the top of the filling to enclose it completely; brush the top with melted  butter.

11. Bake for 40-50 minutes, or until the filling is set and lightly golden, with the center just slightly jiggly but not liquid.

12. Transfer to a cooling rack and let cool completely.

x, Melissa