Here Jess @jesswhoamamma shares her Yiayia Maritsa’s Rizopita, a special family recipe that’s dear to her heart and brings back wonderful childhood memories.
“Yiayia Maritsa’s Rizopita has a cream and vanilla-infused rice filling baked into golden, crispy, flaky fillo pastry.
Served with a dusting of cinnamon and icing sugar it’s a pleasure to share and eat!
As for the regional origins of this recipe, it’s hard to say. Yiayia Maritsa was born in Smyrni, Asia Minor (now modern day Izmir, Turkey), she grew up on the Greek Island of Mytilene, her mother was from the island of Samos and her grandfather was from Chania, Crete. Her early married years were spent in Katerini, north-eastern Greece, where her husband was born and raised. So regional influences were a plenty! The only thing I can confidently say was that her food and cooking came from a place of love! ❤️” Jess
A cream and vanilla-infused rice filling baked into golden, crispy, flaky fillo pastry, served with a dusting of cinnamon and icing sugar.
You will need...
- 1 cup medium-grain rice
- 2 cups water
- 2 cups thickened cream
- 2 cups full-fat milk
- ¾ cup caster sugar
- 1 tbsp vanillin sugar
- 1 tbsp vanilla extract
- 6 sheets fillo pastry
- 2 eggs, lightly beaten
- 75 g unsalted butter, melted
- Icing sugar and cinnamon to serve
Preparing the rizopita filling
Place rice and water into a small-medium saucepan
Bring to a gentle boil and continue cooking till all the water is absorbed
Add the cream, milk, caster sugar, vanillin sugar and vanilla extract
Return to a gentle boil and continue to boil until the mixture thickens and the rice becomes al dente
Take off heat and allow to cool for 10-15 minutes
Preparing the rizopita
Baste a 28cm diameter pan with the melted butter
Baste each fillo sheet and place in the pan, allowing for slight overhang over the pan edges
Orient each fillo sheet differently in the pan
Cover the pan with a damp towel as you finish the filling preparation
Beat 2 eggs and add them to the rice filling while stirring at the same time; combine well
Add the filling to the pan
Twist the overhanging fillo into a braid and lay on top of the rizopita
Baste the braided edges with butter
Bake in an oven preheated to170°C fan-forced for approximately 30minutes until the pastry and top of the pie are golden brown
Serving the rizopita
Allow the rizopita to cool for about 20 minutes before dusting it with icing sugar and cinnamon
Serve and enjoy!
The rice filling can be enjoyed as the most decadent and delicious rice-pudding EVER!!!