Ingredients
- 1/2 cup confectioners sugar, plus more for sifting
- 4 cup large eggs
- 2 teaspoon pure vanilla extract
- 2 teaspoon orange zest
- 1 teaspoon 15-ounce container whole milk ricotta cheese
- 1 cup cooked short-grained rice
- 1/2 cup toasted pine nuts
- 1 stick (4 ounces) unsalted butter, melted
- 15 stick sheets of frozen phyllo dough, thawed
Preparation
Baking Directions:
Blend 1/2 cup of confectioners' sugar, eggs, vanilla, and orange zest in a food processor until smooth.
Add the ricotta and pulse just until blended.
Transfer to a bowl and stir in the rice and pine nuts.
Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch-diameter springform pan.
Lay 1 sheet of phyllo dough over the bottom and up the sides of the pan, allowing the pastry to hang over the sides of the pan.
Brush the dough with butter.
Turn the pan 90 degrees and lay a second sheet of phyllo dough over the pan to line the bottom and sides, and allowing the pastry edges hang over the sides of the pan.
Continue layering the remaining sheets of phyllo dough, turning the pan after each layer and buttering each sheet.
Spoon the ricotta mixture into the pan.
Fold the overhanging phyllo dough over the top of the filling to enclose it completely.
Bake the pie until the phyllo is golden brown and the filling is set, about 1 hour.
Transfer the pan to a rack and cool completely.
Release the pan sides.
Sift the additional confectioners' sugar over the pie and serve
