A creamy rice pudding, baklava nut filling, and butter crisp phyllo layers!
Watch the Video:
Rizopita is a delicious Greek rice pudding phyllo pie that is irresistible. The rice pudding is wrapped in phyllo and baked into a pie. The phyllo comes out flaky and crisp, and the rice pudding bakes into a luxurious creamy filling with nuts and raisins. Since not all Greeks make rizopita the same, I included how to make it with syrup and how to make your pie vegan. Who knew rizopita could be so versatile?
Why your family will ask for rizopita
- Crispy phyllo
- Plump juicy raisins
- Delicious crunchy baklava layer
- Super Creamy vanilla rice pudding
- It’s a comforting and delicious dessert with a creamy, crunchy, crispy, and juicy texture in each bite!
What you’ll need
- Phyllo sheets –#4 phyllo
- Unsalted butter –melted
- Granulated sugar –sweetens and adds crispiness
- Confectioner’s sugar –to sprinkle over top when the pie is done
- Ground cinnamon
For the Pudding:
- Arborio rice –sub the rice you have in a pinch
- Water
- Whole milk –better than 1% or 2% to help with the creaminess
- Granulated sugar –I give a range so it can be as sweet as you like
- Heavy whipping cream
- Raisins –substitute your favorite dried fruit or leave out
- Whole milk ricotta cheese –make sure you get the best you can find
- Eggs –room temp
- Vanilla extract –good quality since it is flavoring your rice pudding
For the Nut Mixture:
- Chopped walnuts –sub pecans, pistachios, or your favorite combination
- Chopped almonds
- Ground cinnamon
- Ground cloves –be careful not to use too much since this spice is strong
Vegan Greek rice pudding phyllo pie?
You can make this completely vegan with just a few swaps! Swap out the milk and cream for coconut milk or water for all the liquid. Homemade almond or dairy-free ricotta can replace the whole milk ricotta, and use your favorite egg substitute. You won’t be disappointed!
How to make Rizopita: Greek Rice Pudding Phyllo Pie
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. WARNING!! Don’t leave the pot for this step. Constantly stir, so the rice doesn’t stick to the bottom of the pot.
- Next, add the sugar, cream, and milk and cook over low heat for about 40 minutes –stirring often. The rice will be tender, and the pudding will thicken slightly.
- Remove from the heat and add the raisins.
- In a bowl, beat the eggs, ricotta, and vanilla extract.
- Slowly add a little of the hot pudding mixture into the egg mixture to temper it.
- Then, add the egg mixture to the pudding and stir together.
Make the Nut Filling:
- Combine all of the ingredients and mix.
Assemble the Pie:
- Preheat the oven to 350 °C, 180 °C.
- Layer 6 sheets of phyllo in a 9 x 13-inch (23 by 33 cm) baking pan.
- Drizzle melted butter and sprinkle 1-2 tablespoons of sugar between the layers.
- Spread the nut filling in an even layer over the top phyllo sheet and then carefully pour the pudding on top.
- Layer 6 more phyllo sheets (with butter and granulated sugar between each layer) over the pudding.
- Gather the edges and roll them together towards the center of the pie.
- Next, pour the remaining butter on top and brush it all over the top –be sure to coat the edges.
- Score the pie into 12 pieces.
- Then, bake on the center rack for 45-60 minutes or until golden.
- Remove the pie from the oven and allow it to cool to room temperature.
The syrupy version
Some parts of Greece don’t sweeten the rice pudding as much and use syrup. Once the pie is done cooking, they pour the syrup all over the top like you would with baklava. Here’s how to do it:
- Make the pudding with one-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 from the heat and add two 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.
Tips
There are a few things I’ve learned while testing this recipe. First, the pudding requires a little love and care, but the steps are simple and easy to do. Arborio rice is the best rice to use because it’s creamier and starchier than other rice. So, it contributes to the creaminess of your pudding. Second, I used walnuts and almonds for the nut layer, but pecans, pistachios, or any combination would be good. Use your favorite combo. Lastly, you do not want your pie to be dry. I tried several recipes with less liquid, and they all came out dry. So, be sure to use the measurements I’ve given, and if it still looks dry, add more liquid to make the pudding filling look like the consistency of the pudding in my video. I hope these tips help!
Serving
I like to serve this pie while it’s warm because it’s the creamiest when warm. Everyone will get a thick piece of pie and make sure to have hot Greek coffee on hand. If you have any leftovers, refrigerate them for up to a week or until it’s gone –about one day. Ha! Kali Orexi!
More Delicious Greek Dessert Recipes:
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Rizopita: Greek Rice Pudding Phyllo Pie
A creamy rice pudding, baklava nut filling , and butter crisp phyllo layers. This Greek dessert is irresistable!
Ingredients
- 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
Instructions
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!
Notes
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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