ITALIAN EASTER PIE
 
Prep time
Cook time
Total time
 
I developed this classic Italian recipe in an attempt to duplicate the delicious Italian Easter Pie I enjoyed so much at the Villa San Michele in Florence, Italy.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
  • 1 - 15 Ounce Container Whole Milk Ricotta Cheese, Drained Very Well
  • 4 Large Eggs, Beaten
  • 1 Cup Powdered Sugar (plus extra for garnish)
  • 1 Tablespoon Lemon Zest
  • 2 Teaspoons Vanilla Extract
  • ¾ Cup Cooked & Cooled Arborio Rice (or other short-grain rice)
  • ½ Cup Toasted Pine Nuts
  • 8 Sheets Frozen Phyllo Dough, Thawed in the Refrigerator
  • 8 Tablespoons (1 Stick) Melted Butter
Instructions
  1. Drain ricotta cheese through cheesecloth over a bowl for about 2 hours.
  2. Discard the liquid and transfer the ricotta cheese to a large mixing bowl.
  3. Add the beaten eggs, powdered sugar, lemon zest and vanilla to the cheese and combine.
  4. Gently stir in the rice and pine nuts and set aside.
  5. Preheat the oven to 375 degrees.
  6. Lightly butter a 9 inch spring form pan.
  7. Open the phyllo dough and cover it with a damp dish cloth to keep it from drying out as you work with it.
  8. Using a pastry brush, brush one sheet of phyllo dough with butter.
  9. Transfer the buttered sheet of dough over the springform pan, allowing 1 side of the phyllo to drape over the outsides of the pan.
  10. Allow for about a 2-1/2 inch overhang of dough.
  11. Add another sheet of buttered phyllo, this time laying it across the opposite side of the pan and again, draping the excess over the sides.
  12. Repeat this process, alternating the direction of the phyllo a quarter turn each time until all eight layers of dough are used.
  13. Spoon the ricotta cheese mixture into the phyllo lined pan.
  14. Fold the overhanging phyllo dough up and over the top, draping it loosely over the ricotta mixture.
  15. Brush the top layer of phyllo with melted butter.
  16. Bake for approximately 45 minutes or until the filling is set and the phyllo dough is golden brown.
  17. Transfer the pan to a cooling rack and cool completely.
  18. Remove the sides of the springform pan and place pie on a serving plate.
  19. Dust with powdered sugar.
  20. Best served at room temperature.
  21. Refrigerate any leftover pie.
Notes
For best results do not use low fat ricotta cheese. While this delicious pie can be enjoyed year round, it makes a great Easter Dessert.
Recipe by After Orange County at http://afterorangecounty.com/2015/03/26/italian-easter-pie/