Easter cake

Ingredients:

• 3/4 cup powdered sugar + extra for serving
• 3 large eggs
• 2 tsp vanilla extract
• 1 tbsp orange zest
• 1 package (425g) of whole milk ricotta
• 0.5 cups of cooked short-grain rice
• 1/3 cup toasted pine nuts
• 6 sheets filo pastry, fresh or frozen (thawed)
• 80 g melted butter

Preparation:

1. In a food processor, pulse 3/4 cup powdered sugar, eggs, vanilla, orange zest, and ricotta until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
2. Preheat oven to 190°C.
3. Lightly butter a 22cm glass pie dish. Place one sheet of filo pastry on the bottom and sides of the dish, allowing it to hang over the sides. Brush it with melted butter. Place a second sheet of filo pastry on top, laying it in the opposite direction from the first sheet.
4. Continue layering the remaining phyllo sheets, brushing each sheet with butter. Spread the ricotta mixture over the dough. Fold the overhanging dough over the filling to completely enclose it. Brush the entire pie with melted butter.
5. Bake the pie until golden brown and the filling is set, about 35 minutes. Transfer the dish to a wire rack and cool completely. Dust the pie with powdered sugar and serve. You can add variety to your holiday table by serving it as an entree. soup appetizer.