Recipe & Photo by Natalie Findlay
One of the beauties of ricotta is its versatility with savoury or sweet preparations. The following recipe is an easy pie to put together for dessert. Ricotta provides the creamy texture to the recipe, but it is up to you to provide the flavour profile. This recipe is based on Italian Ricotta Pie that is traditionally served at Easter. It's so easy that it should definitely become a part of your dessert repertoire.
This pie is made for those of you who don’t like a sweet dessert but is packed with flavour.
450 g homemade ricotta cheese
40 g almonds, ground
3 eggs, lightly beaten
2 tsp (10 mL) vanilla extract
3 Tbs (45 mL) Amaretto
1 orange, zested
50 g icing sugar
200 g figs, dried, roughly chopped
60 g chocolate chips, semi sweet
6 sheets phyllo pastry, thawed
Sprinkle, granulated sugar
85 g unsalted butter, melted
- Preheat the oven to 400º F
- Mix icing sugar, eggs, vanilla, orange zest, Amaretto, ground almonds and ricotta until smooth. Set aside.
- Lightly butter a 9” pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing it to hang over the sides. Brush with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction to the first phyllo sheet. Continue layering the remaining sheets of phyllo in the same fashion until all sheets have been used.
- Gently stir the figs and chocolate chips into the ricotta mixture and spoon into the phyllo-lined dish.
- Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush with melted butter and sprinkle with granulated sugar
- Bake the pie until golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely.