Easter Pie

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I made this recipe for Easter Dinner with friends. It was a great hit! They loved it's satisfying flavor, yet it was not sweet. Definitely a plus. I will definitely make it again.

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Anything Giada is almost a winner for me. Reading most of the reviews, I decided to amp the flavor by adding a teaspoon more of vanilla and orange zest. Personally, I think the orange zest completely ruined the flavor of the pie, but the classic Italians at the Easter table loved it. Did they love it for flavor or for the nostalgic factor? I'd say the latter but who knows : The crust was perfect and beautiful but I was rather disappointed with the flavor myself. It seemed dry and again, the orange just ruined it for me. Next time I will leave out the orange altogether and add some mini chocolate chips, and try to figure out how to keep it a bit moister. Any ideas?

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I decided to make this mostly because I enjoy blending of textures and the fact that there were so many negative comments as well as positive ones. I decided like a few others to ramp up on the Orange Zest (I used all of the zest of a good size orange and the entire zest of a fairly large meyer Lemon also. I upped the confectioner's sugar from 3/4 cup to a cup. I was delighted with the results. It has a very creamy texture almost like a good omelette but zesty and sweet (not too sweet, light, and buttery from the fillo dough. The toasted pine nuts gave some nice texture and taste as well. As for the rice I suppose it made the overall taste like a rice pudding. I enjoyed it and got great reviews from all who tasted it. I had never heard of it before seeing it featured here. I checked on the significance which I found interesting as well. An Italian dish In Naples it is known as "pastiera," and is made with ricotta cheese and whole grains of wheat to symbolize rebirth. This makes this a great dish for anytime but can have special significance for Christians who choose it's significance there.

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The filling tasted great, but the phyllo dough did not stay crispy. I made this the night before Easter...was that a mistake? I covered it will foil over night...did that do it? I'm not used to baking with phyllo, if anyone could make a suggestion as to how I keep it from getting soggy that would be great! Thanks :

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I COULD NEVER BAKE,MY CHILDREN LAUGH WHEN I TELL THEM I"M GONNA MAKE HOMEMADE DESERTS..WHO"S LAUGHING NOW,THEY WANT ME TO MAKE MORE.IT WENT TO FAST...THANK YOU & HAPPY EASTER..DJ FROM PA.

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I was very intimidated because my Italian father loves his Pastiera & is very particular. Even though this does not have the Italian 'grano', it was a lighter & I think tastier version of it. I was a little concerned working with the filo dough as it's fragile & drys out fast, but once I got the hang of it, it was ok. I did cook it about 30min longer as the filling was not set up at the current bake time. I may add chocolate chips next time for a twist.
This will be my Italian Pastiera from now on!

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Try this Easter Pie ("Pizza Cana" at the Italian Recipe Facebook Page.

http://www.facebook.com/topic.php?uid=108750772484152&topic=40

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to "tic" pie (because of the pine nuts in it. That way there is NO EXCUSE not to make it anytime of the year other than Easter. My adult son actually requested it instead of Birthday cake. Giada makes using phyllo dough less intimidating and it is just delicious!

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my family had two words for this pie....."hated it". plenty of other yummies out there.

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This will be the 4th Easter that I have been making this pie. I am not Italian but some of my in-laws are and raved of the authenticity of the filling in this dessert pie. The phyllo is a delicious, easy alternative to the traditional cookie dough type crust. Not too sweet, but you can adjust to your taste with additional confectioners sugar in the filling or individually on top of slices when serving. I also have used slivered, toasted almonds in place of the pine (pignoli nuts with success. Buono appetito!