Giada Easter Pie Recipe
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!
Servings: 8
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.