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Italian Ricotta and Rice Pie

Italian Rice and Ricotta Pie

Italian rice and ricotta pie encased in phyllo dough. Although traditionally served during the Easter holiday, this creamy and custard-like pie is simply wonderful all year round.
Course Dessert
Cuisine Italian
Keyword Italian Rice and Ricotta Pie
Prep Time 30 minutes
Cook Time 50 minutes
Servings 8
Calories 308kcal
Author Marisa


  • 9 inch pie plate


Rice and Ricotta Filling

  • 1 1/2 cups water
  • 1 1/2 cups milk full fat
  • 2/3 cup arborio rice
  • 1/2 cup granulated sugar
  • 1/2 cup ricotta full fat, smooth ricotta
  • 2 large eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • lemon zest from 1 lemon
  • 1/8 teaspoon salt

Phyllo Dough Crust

  • 6 frozen phyllo dough sheets thawed, according to package instructions
  • 1/3 cup melted butter
  • powdered sugar for dusting


  • Place the water, milk and rice in a medium sized stock pot and bring to a boil.
  • Once it starts to boil, lower the heat and allow to simmer for 20 minutes.
  • Stir often while taking care not to allow the rice to stick to the bottom of the pot.
  • Set aside to cool while you prepare the egg mixture.
  • Place the sugar, ricotta, eggs, honey, vanilla, lemon zest and salt in a medium sized bowl.
  • Beat well with electric beaters till thoroughly combined.
  • Preheat oven to 350 degrees F.
  • Grease a 9 inch pie plate.
  • Roll out the phyllo dough and keep covered with saran wrap OR a clean and damp kitchen cloth to keep it from drying out.
  • On a clean work surface brush a sheet of phyllo dough with butter and transfer onto the pie plate while gently pressing down to line the pie plate.
  • Crunch up the overhang part to make a frill. It doesn't have to be perfect.
  • Repeat with the remaining phyllo sheets while rotating off line from the previous layer, creating a star-like pattern.
  • So you'll be brushing the phyllo dough with butter, lining the pie plate and crunching the edges 6 times.
  • Once the pie plate is ready and lined with the phyllo dough, stir together the rice mixture with the egg mixture. Make sure there are no lumps in the batter.
  • Pour the rice batter into the prepared pie plate.
  • Set the pie plate onto a cookie sheet, place in the oven and bake for approximately 50 to 60 minutes.
  • The top of the pie should look set. If the centre is slightly jiggly it's ok. It will set further as it cools off.
  • If your phyllo dough is browning too much you can always loosely cover it with aluminum foil.
  • I didn't need to cover mine but I did however rotate my pie half way through cooking to brown evenly.
  • Let the pie cool completely before serving.
  • Dust with powdered sugar just before serving.


Calories: 308kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 226mg | Potassium: 117mg | Fiber: 1g | Sugar: 19g | Vitamin A: 446IU | Calcium: 96mg | Iron: 1mg