In a medium sized bowl mix together the ricotta, the 2 whole eggs plus 2 egg yolks until light and fluffy.
Mix in the powdered sugar (icing sugar), orange blossom water, orange and lemon zests until combined.
Stir in the cooled wheat mixture.
In a separate bowl beat the two remaining egg whites just until stiff peaks form and then softly fold them into the ricotta mixture.
Pour the ricotta mixture into the prepared pie.
Roll out the remaining pastry dough and cut out 9 strips of dough slightly longer than the pie tin. (about 1 inch wide)
Place the strips of dough over the filling in a criss-cross pattern and trim off any excess.
Brush the strips of dough with milk and bake the pie in a preheated oven at 350 degrees F, for about 60 minutes or until a lovely golden brown.
Allow the ricotta pie to cool completely before refrigerating then dust with powdered sugar just before serving.
This ricotta pie actually tastes better the day after it's baked making it a great make ahead dessert.