Easter pie is considered a classic Italian Easter dessert but some people love it so much, that they prepare it during any time of year. This dessert is simple to make and makes eight to ten servings. Don’t be turned off by the ingredients because when they come together, a delicious, sweet treat results.
You will need:
• 3 large eggs
• 6 sheets phyllo sheets, frozen and thawed or fresh
• 3 ounces (¾ stick) unsalted butter, melted
• ¾ cup powdered sugar and extra for garnishing
• ½ cup short-grained rice, cooked
• 1 15-ounce container whole milk ricotta cheese
• 1/3 cup pine nuts, toasted
• 2 teaspoons pure vanilla extract
• 1 tablespoon orange zest
• Food processor
• 9-inch glass pie dish
• Pastry brush
• Wire rack
Step 1: In the food processor container, blend eggs, orange zest, ricotta, vanilla, and ¾ cup of powdered sugar until smooth.
Step 2: Stir in pine nuts and rice, then set aside the mixture.
Step 3: Preheat oven to 375 degrees Fahrenheit. Lightly butter the pie dish.
Step 4: Lay 1 sheet of phyllo on the bottom and up sides of dish, letting it hang over the sides. Dip the pastry brush in the melted butter and use it to brush the phyllo. Top this with another sheet of phyllo, placing this in the opposite direction of the first sheet.
Step 5: Layer the remaining phyllo sheets, alternating directions after each layer and brushing melted butter onto each sheet.
Step 6: Using the spoon, place the ricotta mixture in the dish. Fold over the overhanging phyllo sheets so they completely cover the ricotta mixture.
Step 7: Brush the phyllo sheets now covering the mixture, using the remaining melted butter.
Step 8: Bake about 35 minutes or until the filling is set and the phyllo dough turns golden brown. Remove the dish from the oven and place it on the wire rack to cool.
Step 9: Sift some powdered sugar over the pie before serving.