Ingredients Grams True % 
Unsalted butter 14 2.2 
Pistachio nuts 101  15.6
Sugar 39  6
Light brown sugar 39  6
Lemon Zest 56.7  8.7
Egg 50 7.7 
Ricotta cheese 170.1  26.2
Sour cream 74.8  11.5
Vanilla extract 4.3  0.7
Honey 40.6  6.3
All-purpose-flour 10  1.5
Raisins 49.5  7.6


Filo Pastry Case

Ingredients Grams
Filo sheets -
Unsalted butter 112



Ingredients Grams
Cinnamon 2.8
Sugar 13




Melt the butter in a saucepan. In a food processor, coarsely chop the pistachio nuts. Add the sugars and work the nuts until finely chopped. While the blade is turning, add the melted butter and process until coarse crumbs form. Pistachio and Ricotta Filo Pie

Finely grate the zest from each of the lemons, using a small brush to remove any zest remaining on the grater. Set aside. In a medium bowl, stir the egg. Add the ricotta cheese. Pistachio and Ricotta Filo Pie

Beat the egg and ricotta cheese with an electric mixer, or with a hand whisk, until smooth. Make sure it is completely blended, so the final filling will be easy to work with. Pistachio and Ricotta Filo Pie

Add the sour cream, lemon zest, vanilla extract, honey, flour, and a pinch of salt to the egg and ricotta mixture. Continue beating for 2–3 minutes, until light and fluffy. Stir in the raisins.

Assembling and Baking

Preheat the oven to 350°F (180°C). Put a baking sheet in the oven to heat. Brush a 8in (20cm) baking dish with melted butter; line with two layers of foil, draping the excess over the edges. Roll up the excess to form handles. Brush with melted butter.

Lay a kitchen towel on the work surface and sprinkle it lightly with water. Unroll the filo sheets on to it. Trim the sheets to 8x16in (20x40cm) rectangles. Cover the sheets and trimmings with a second dampened kitchen towel to stop them becoming brittle.

Put 1 of the sheets of dough on top of a third dampened kitchen towel and brush with melted butter. Lay the sheet of dough in the bottom of the dish so that part of the sheet drapes over one edge of the dish.

Butter a second sheet. Lay it in the bottom of the dish so that part drapes over the edge at right angles to the first sheet. Butter the third and fourth sheets, laying and pressing them into the pan so the excess drapes over the remaining 2 sides. Cut the remaining sheets in half to make 8in (20cm) squares; cover with the dampened kitchen towel.

Spread half of the ricotta cheese filling evenly over the dough in the baking dish. Butter 3 of the squares of filo dough and lay each one, butter-side up, over the filling. Evenly distribute half the nut mixture on top of the buttered dough, reserving 2 tbsp.

Butter and layer 3 more squares of pastry on top of the nut mixture. Layer the remaining cheese and nut fillings with the buttered filo, finishing the layering with 3 squares of buttered pastry. Fold the 4 overhanging pieces of pastry over the pie and brush the top with butter. Cut the reserved trimmings into 2in (5cm) wide strips.

Curl the strips to form loose rosettes and arrange on top of the pie. Combine the cinnamon and sugar in a small bowl. Brush the pie and rosettes with the remaining melted butter and sprinkle the cinnamon, sugar, and reserved pistachios over the top. Bake on the baking sheet until golden brown and flaky, 45–50 minutes. Let cool slightly in the pan. Transfer to a wire rack; let cool to room temperature and discard the foil. Drizzle with honey to serve.

Recipe courtesy The Illustrated Step-by-Step Cook