Easter Pie

[locks]

3/4 C powdered sugar
3 large eggs
2 tsp vanilla
1 T. orange zest
1 15-oz. container whole milk ricotta cheese
1/2 C cooked rice
1/3 C toasted pine nuts
6 sheets fresh (or unfrozen) phyllo sheets
3/4 stick unsalted butter melted
Blend powdered sugar, eggs, vanilla, orange zest and ricotta until smooth. Stir in rice and pine nuts. Set aside.

Preheat oven to 375.
Lightly butter 9 in. glass pie plate. Lay phyllo sheet over bottom and up sides of plate and let hang over plate. Brush phyllo with melted butter. Top with second sheet of phyllo in opposite direction. Brush with butter. Alternate sheets, buttering after each. Spoon ricotta mixture into plate. Fold the overhanging phyllo over top of filling to enclose. Brush butter over all. Bake about 35 minutes till set. Cool. Sift powdered sugar over pie and serve.

[blondie58]

1. This Sounds awesome

Thanks for posting'

[Lugnut]

2. I make rustic savory pies.

They're similar to quiche with cheese and meat fillings. I made three of them today.

[Erich Bloodaxe BSN]

4. Mmmm

I've never understood why meat pies never really seem to have caught on in much of the US, apart from the 'chicken pot pie'. One of the street foods I loved best when I visited the UK were the little meat pasties of various sorts.

[hippywife]

3. Sounds wonderful, locks.

Sounds like it may taste similar to a cannoli, only in pie form with the addition of rice and pignoli, maybe?

[msanthrope]

5. I add citron to mine...this looks good. nt