Rizopita - Rice Pudding Pie With Filo

Are you up to try the best, most crunchy sweet pie ever? Rizopita which in Greek means rice pie is a truly scrumptious filo pie. Filled with layers of sticky rice pudding. As well as crunchy, finely ground nuts, and plenty of spices in between its many filo layers.

In Greece, Rizopita can be either a sweet pie or a savory one (will upload a recipe for that one also). It's a very old-fashioned type of pie. Going back to times where people cooked very filling foods on a minimal budget. Even though originally this pie was made with homemade filo, I preferred using filo pastry for this rice pie recipe. Because it's much crispier than homemade. And also I don't like desserts being too heavy. Homemade filo is best for the savory version of Greek rice pie.

What Rizopita Tastes Like

Just by starting to describe it, it makes my mouth water. So, this pie tastes like a Baklava and a rice pudding together. Aha, that good. It has the crispiness from the filo, together with the crunchiness of the nuts. The same nuts that are used in making Baklava, walnuts, and almonds. The nuts are finely ground and mixed together with sugar, cinnamon, cloves, and nutmeg, and sprinkled sparingly in between the many filo layers of this pie.

As for the rice pudding filling it's creamy and very sticky and added in two layers inside the pie. So the pie stays nice and firm holding its shape nicely.

How To Make The Rice Pudding Pie

Before I begin to tell you about each step of the process, there are two things I want you to keep in mind when making this pie.

1. About the filo: Filo needs to be greased with either oil or butter well in order to get really crispy. In this recipe we are using butter. So make sure you brush each filo sheet with butter. In case you run out of butter add a splash or two of sunflower or corn oil (or any other vegetable oil that doesn't have a strong flavor) to the bowl or saucepan you had the melted butter. Scrape any of its remnants with the pastry brush and use this to brush the filo with. Though the amount of butter used in this recipe is plenty for this pie. But I'm mentioning it just in case.
2. About the rice pudding filling: You need to slowly cook the rice together with the milk without letting it get to any more then a very low simmer. So keep the heat to lowest and give it enough time to absorb all the milk and get really sticky. The filling shouldn't be runny at all. And because of that it should be used while it is still warm (not hot). Otherwise it will be a bit difficult to spread it over the filo.

To make the Rice Pudding Pie...

First, prepare the nuts by finely chopping them in a blender adding the spices in as well. Then keep them in a bowl mixed together with the sugar. Sugar is used both to add sweetness to the pie and also gives extra crunchiness to the pie.

Second, prepare the rice pudding filling for the pie. Add in a cooking pot the milk, arborio rice, a stick of cinnamon, a bit of sugar, and some vanilla extract to flavor it. Gentle simmer over low heat until the rice gets completely soft and feels like it starts to stick at the bottom. You will need to stir occasionally towards the last few minutes until you have a thick and very sticky rice pudding. You can then remove the pot from the heat and partially cover it with the lid of the pot. In order to keep warm and leave space for the steam to escape.

And third, assemble the pie as shown in the pictures below.

To create the pie base, you need to place 4 filo sheets in the pan creating a cross shape. To do this you place each filo sheet so half of it covers the bottom of the baking dish/pan and half of it hangs out of it. This is done to secure the rice filling inside the pie by covering all 4 edges of the baking dish or pan.

You may then cut the filo stack in half. So each filo sheet fits (almost) exactly into the baking dish/pan. As shown in picture 4 above.

Then you assemble the pie by following this pattern: add 3 half filo sheets and fit them into the baking dish/pan. Fold them a bit on one edge to fit if needed. And always brush each one with melted butter. Then you sprinkle evenly on top 6 tablespoons of the ground nuts-sugar-spices mixture. And repeat this pattern (3 half filo sheets, 6 tablespoons nut mixture) until you use up all of the filo.

As for the rice pudding filling, it is divided in half and added in between all the layers.

To create the pie top, overlap and fold on top the filo that hangs out of the pan (picture 7, 8 above). Make sure you keep the last 6 half filo sheets from the stack, to add on top of the folded filo. In order to give the top of the pie a smooth, beatiful finish. Brush with butter, divide into pieces, drizzle with water and bake!

Why So Many Layers?

It's what makes this pie so very crunchy!

Cutting And Serving

Because this pie is so crunchy you need to cut it all the way through before you bake it. Otherwise, the filo will go to pieces if you try to cut it after it's baked. As for serving it, it is better to eat this pie the day it is baked. As the filo will get soft on the next day and loose its crispness. Which always happens with filo. Though the flavor of the pie and the cruncy nuts inside make up for this even on the next day.

So store in the fridge and reheat if needed (inside the pan it was baked) covered with foil in the oven at a temperature of 150°C / 302°F. Or each piece individually in the microwave, preferably uncovered so the steam won't soften the the filo even further.

Recipe

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