Rizopita

Put one and a quarter cups of rice in a saucepan with four cups of water and a tiny pinch of salt and mix.

Bring to a boil, reduce to low, and once it stops bubbling cover and cook about 15 minutes until most of the water absorbs.

Add the sugar, whole milk and heavy whipping cream, bring to a boil, then reduce to a simmer and cook about 40 minutes until the rice is soft and the pudding thickens. Leave a little extra liquid so the centre is not dry.

Beat five room-temperature eggs with the ricotta and the vanilla extract and whisk smooth.

Temper by pouring the hot rice pudding into the ricotta and egg mixture a little at a time so the eggs do not curdle, then mix together and set aside to cool if there is time.

Off the heat, stir a cup of raisins into the rice pudding so they plump.

Mix the roughly chopped walnuts, sliced almonds, ground cinnamon and ground cloves for the nut layer.

Butter the bottom and sides of a nine by thirteen inch pan and layer in about six filo sheets, drizzling each with melted butter and sprinkling about one to one and a half tablespoons of granulated sugar, leaving the sixth layer unsugared.

Spread the nut mixture evenly over the filo and carefully pour the rice pudding mixture on top.

Add four to six more filo layers, buttering and sugaring each, gather and twist the edges into a rustic border, and brush the top and sides generously with the rest of the butter.

Score into 12 pieces.

Bake on the centre rack at 350F for 45 minutes to an hour until golden on top.

Let it set and cool completely, then sprinkle with confectioners sugar and cinnamon.

Variation: replace the whole milk, cream and eggs with coconut milk, almond milk or just water to make it vegan, and add more dried fruit.

Variation: sweeten the rice pudding less and pour a baklava-style syrup over the finished pie.

Stand over the pot and stir every now and then so the pudding does not stick and burn. If it looks dry, stir in more milk.