Easter Ricotta Phyllo Pie

Directions

Add ¾ cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor, blend until smooth.

Add the rice and pine nuts, stir with spatula until well mixed, do not use blender to blend. Set aside.

Preheat the oven to 375℉ (190℃).

Coat a 9-inch glass pie dish with cooking spray or grease with butter.

Place 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides.

Coat the phyllo with cooking spray or brush with the melted butter.

Lay a second phyllo sheet on top, placing it in the opposite direction as the first phyllo sheet.

Continue layering the remaining phyllo sheets, alternating after each layer and buttering or spraying each sheet.

Transfer the ricotta mixture into the dish.

Fold the overhanging phyllo dough over the top of the filling to enclose it completely.

Brush with melted butter or coat with a cooking spray.

Bake until the phyllo is golden brown and the filling is set, 35 to 40 minutes.

Remove from the oven and transfer the pan to a wire rack and let cool completely.

Sift some icing sugar over the pie and serve warm or at room temperature.