More Delicious Greek Dessert Recipes:
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- 12 (#4) phyllo sheets
- 8 oz (226g) unsalted butter, melted
- 1/2 cup of granulated sugar
- confectioner's sugar for garnish
- ground cinnamon for garnish
For the Pudding:
- 1 and 1/4 cup Arborio rice
- 4 cups water
- 5 cups whole milk
- 1.5-2 cups granulated sugar
- 1/2 cup heavy whipping cream
- 1 cup raisins
- 1 and 1/2 cups whole milk ricotta cheese
- 5 eggs
- 2 teaspoons vanilla extract
For the Nut Mixture:
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
Preheat the oven to 350 °C, 180 °C.
Make the Pudding:
Add the rice, water, and a pinch of salt to a pot and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Keep stirring so that the rice doesn't stick to the bottom of the pot.
Add the sugar, cream, and milk and cook over low heat for about 40 minutes. The rice will be tender and the pudding will thicken slightly. Stir the pudding often.
Remove from the heat and add the raisins.
Beat the eggs, ricotta, and vanilla extract. Add some of the hot pudding mixture into the egg mixture to temper it. Add the egg mixture to the pudding and mix together.
Make the Nut Filling: Combine all of the ingredients together and mix.
Assemble the Pie:
Layer 6 sheets of phyllo in a 9 by 13-inch (23 by 33 cm) baking pan. Drizzle melted butter between the layers and also sprinkle 1-2 tablespoons of sugar between them.
Spread the nut filling in an even layer over the top phyllo sheet and then carefully pour the pudding on top.
Layer 6 more sheets of phyllo (with butter and granulated sugar between each layer) over the pudding. Gather the edges and roll tham together. Pour the remaining butter on top and spread it making sure to coat the edges. Score the pie into 12 pieces.
Bake on the center rack for 45-60 minutes or until golden. Remove the pie from the oven and allow to cool to room temperature. Kali Orexi!
Leftovers can be stored in the refrigerator for up to a week.
To make the syrupy version:
Make the pudding with a half cup of sugar.
For the syrup: Combine 2 cups sugar, 3 cups water, the juice of a lemon, and a cinnamon stick in a saucepan. Bring to a boil and once the sugar dissolves remove the pot form the heat and add 2 teaspoons of vanilla extract. Set aside to cool completely.
As soon as the pie is finished baking pour the syrup on top. Allow the pie to set for 2 hours and then serve.
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