I have to say, homemade Italian Easter bread with its golden crust, soft center, and colorful eggs nestled on top is one of my favorite spring-time treats!
Giada’s dough has just the right balance of sweetness and richness, thanks to eggs, butter, and a touch of sugar.
I let the yeast proof for a good ten minutes to make sure it’s active—it should be foamy and full of life before mixing it into the flour.
A little lemon zest brightens up the dough, giving it a subtle citrus aroma that works beautifully with the hint of vanilla.
The eggs bake right along with the bread, making this as beautiful to look at as it is to eat!
How to Make Giada Easter Pie
Ingredients
- 3/4 cup Powdered Sugar
- 3 Large Eggs
- 2 tsp Vanilla Extract
- 1 tbsp Orange Zest
- 15 oz Ricotta Cheese
- 1/2 cup Cooked Short-Grain Rice
- 1/3 cup Pine Nuts
- 8 sheets Phyllo Dough
- 1/4 cup Butter (melted)
Step-by-Step Instructions
Step 1:
Preheat your oven to 375°F.
Lightly butter a 9-inch glass pie dish, ensuring that the entire surface is coated well.
Step 2:
Blend powdered sugar, eggs, vanilla extract, orange zest, and ricotta cheese in a food processor.
Mix until smooth, and ensure no lumps remain.
Step 3:
Incorporate the cooked short-grain rice and pine nuts into the smooth mixture.
Stir gently until everything is just combined.
Step 4:
Lay one phyllo sheet over the bottom and up the sides of the pie dish.
Brush it with melted butter, letting the phyllo hang over the sides of the dish.
Step 5:
Continue layering the remaining phyllo sheets, brushing each with melted butter before adding the next.
Pour the ricotta filling into the phyllo-lined dish.
Step 6:
Fold the overhanging phyllo over the filling, and give it a gentle brush of melted butter on top.
Bake for about 45 minutes until the crust is golden brown and crispy.
Tips and Tricks for Making This Recipe
Phyllo Dough Handling
Make sure your phyllo dough is thawed properly. Working with frozen dough will lead to tears, and no one wants that!
Ricotta Consistency
If your ricotta is too wet, consider draining it in a cheesecloth for a few minutes to avoid making the pie soggy.
Extra Crunch
Toast your pine nuts before adding them to the mixture. The little bit of extra time will bring out their amazing nutty flavor!
Orange Zest Alternative
Can’t find oranges? Try lemon zest instead! It gives the pie a nice zesty kick without altering the intended flavor too much.
What to Serve with Giada’s Easter Pie
Salad with Fresh Greens
A salad with a mix of fresh greens can add a refreshing contrast to the rich filling of Giada’s Easter Pie.
You might include arugula, spinach, and a few cherry tomatoes for a pop of color.
Dress it simply with olive oil, lemon juice, salt, and pepper to keep things light.
Italian Roasted Vegetables
Roasting a variety of vegetables can be a beautiful accompaniment.
Think about red bell peppers, zucchini, and eggplant seasoned with Italian herbs.
The earthy flavors work wonderfully with the pastry’s flaky texture.
Crusty Italian Bread
You can never go wrong with a nice crusty loaf of Italian bread.
It’s perfect for mopping up any leftover pie sauce, ensuring nothing is left on the plate.
Serve it warm with a dab of butter or olive oil.
Marinated Olives
Olives marinated in herbs and garlic are a simple yet flavorful side.
They add a bit of tang and depth, balancing out the pie’s savory notes.
A small bowl on the side can serve as both an appetizer and a side dish.
Prosciutto-Wrapped Asparagus
Wrapping asparagus spears in prosciutto brings a touch of elegance.
The salty prosciutto complements the creamy pie quite nicely.
Roast them until the asparagus is tender and the prosciutto is crispy.
Variations and Substitutions
Cheese Options
While ricotta is a classic choice for this pie, you can experiment with other soft cheeses.
Mascarpone or a mixture of cottage cheese and cream cheese can add a unique flavor.
Nut Alternatives
If pine nuts aren’t available, you can swap them for chopped almonds or hazelnuts.
These nuts bring a slight crunch and distinct taste to the filling.
Fruit and Zest
Consider adding or replacing orange zest with lemon zest for a citrusy twist.
You might also toss in a few raisins or dried cranberries for extra sweetness.
Sweeteners
For those watching sugar intake, try substituting powdered sugar with a low-calorie sweetener.
This keeps the pie sweet without the added calories of sugar.
Phyllo Adjustments
If phyllo dough is challenging, a pre-made pastry crust can simplify the process.
You’ll still get a deliciously flaky pie with less hassle.
Using puff pastry is another similar option.
Remember, adjusting ingredients lets you make this Easter pie truly your own!
How to Store Leftover Giada Easter Pie
Cooling the Pie
You need to make sure your Easter Pie has cooled completely before you start storing it.
This step helps prevent unnecessary moisture from forming, which could make the crust soggy.
Once it’s entirely cool, you’re ready to move on to the next step!
Covering the Pie
Wrap each slice in plastic wrap or foil to keep them fresh and prevent them from drying out.
If you prefer storing the whole pie, covering it entirely with plastic wrap will do the trick.
For added protection, you can place the wrapped slices or whole pie in an airtight container.
Choosing the Right Place
Your leftover pie should be stored in the refrigerator if you plan to eat it within a few days.
This way, you’ll help maintain freshness and delay spoilage.
If you need to store it for a longer period, consider placing it in the freezer instead.
Common Mistakes to Avoid
Overhandling the Phyllo Dough
You need to be gentle with phyllo dough to create a wonderfully flakey and crunchy crust.
Keep the sheets covered with a damp towel while working to prevent them from drying out!
It’s easy to get carried away, but patience pays off big time here.
Skipping Pre-baking the Crust
Pre-baking guarantees a crisp foundation and prevents a soggy bottom, which nobody wants!
Make sure to lightly butter your pie dish before layering the phyllo, as it helps hold everything together nicely.
Once the layers are set, pop that dish in the oven for a few minutes.
Incorrectly Mixing the Filling
Mixing the filling until it’s smooth helps each bite melt wonderfully once baked.
Use a food processor to blend powdered sugar, eggs, vanilla, and orange zest with ricotta smoothly.
It’s important to avoid overmixing as it might alter the texture you’re aiming for.

Giada Easter Pie Recipe
Ingredients
- 3/4 cup Powdered Sugar
- 3 Large Eggs
- 2 tsp Vanilla Extract
- 1 tbsp Orange Zest
- 15 oz Ricotta Cheese
- 1/2 cup Cooked Short-Grain Rice
- 1/3 cup Pine Nuts
- 8 sheets Phyllo Dough
- 1/4 cup Butter melted
Instructions
- Preheat your oven to 375°F.
- Lightly butter a 9-inch glass pie dish, ensuring that the entire surface is coated well.
- Blend powdered sugar, eggs, vanilla extract, orange zest, and ricotta cheese in a food processor.
- Mix until smooth, and ensure no lumps remain.
- Incorporate the cooked short-grain rice and pine nuts into the smooth mixture.
- Stir gently until everything is just combined.
- Lay one phyllo sheet over the bottom and up the sides of the pie dish.
- Brush it with melted butter, letting the phyllo hang over the sides of the dish.
- Continue layering the remaining phyllo sheets, brushing each with melted butter before adding the next.
- Pour the ricotta filling into the phyllo-lined dish.
- Fold the overhanging phyllo over the filling, and give it a gentle brush of melted butter on top.
- Bake for about 45 minutes until the crust is golden brown and crispy.