6 phyllo dough sheets, thawed (I use Athens; about 1/3 box)
1/2 cup (1 stick) unsalted butter, melted

FILLING:

3/4 cup confectioners' sugar (plus extra for garnish)
3 large eggs
2 tsp. pure vanilla extract
1 tbsp. orange zest
1 (15 oz.) tub whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts

Blend 3/4 cup of confectioners' sugar, eggs, vanilla, orange zest and ricotta cheese in a food processor until smooth. Stir in cooked rice and pine-nuts. Set aside.

Preheat oven to 375°F. Lightly butter a 9-inch glass pie dish.

Lay one phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo dough to overhang. Lay the next layer in the opposite direction (rotated 90 degrees) to the first phyllo sheet. Continue layering the remaining sheets of phyllo. While layering apply melted butter to each sheet (I use a silicone brush).

Spoon the ricotta filling mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush with remaining melted butter.

Bake at 375°F until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely.

Sift confectioners' sugar over the pie and serve.

Submitted by: Esther Shaw