Traditional Rizopita (rice pie) from northern Greece

A traditional Greek pie eaten in the winter in the northern Greece area.

Ingredients

• 8 phyllo dough sheets traditional for pies
• 50 gr. cow's butter melted
• 1 kg of rice for soups
• 300 gr. sugar + 3 tsp. of soup extra for the surface
• 200 gr. raisins
• 1 egg
• 1 stick of cinnamon
• 1 vanilla pod or vanilla extract

Directions

1. Pour the rice into a pot with plenty of water and place on high heat.
2. When it starts to boil, add the sugar and the cinnamon stick, mix and let the rice boil until soft.
3. Drain and pour into a large bowl, removing the cinnamon.
4. Add the raisins and vanilla.
5. Wait for the rice to cool down a bit and then add the egg beaten, mixing well.
6. Butter a round pan with a diameter of 30-32 cm. and put the four sheets buttering in between on the bottom and around the edges, half inside and half outside, so that the bottom is completely covered.
7. Pour the filling mixture on top, spreading it to cover the entire surface of the pan.
8. Turn the remaining edges of the phyllo sheets inward, covering the rice.
9. Butter them on top and cover with two more buttered sheets, placing them wavy on the surface. Score pieces with a sharp knife.
10. Sprinkle a little water on top and sprinkle extra sugar.
11. Bake in the preheated at 180 degrees Celsius oven for 40 - 50minutes.