1 cup sugar, plus extra for sprinkling
8 large eggs
2 teaspoons vanilla
2 tablespoons orange zest
2 tablespoons orange flower water
1/2 teaspoon cinnamon
2 pounds whole milk ricotta cheese
8 ounces mascarpone cheese
2 cups cup cooked arborio rice
1/2 cup toasted pine nuts
12 sheets thawed phyllo sheets
3/4 stick unsalted butter, melted

Blend 1 cup of sugar, eggs, vanilla, orange zest, orange flower water, cinnamon and ricotta until smooth. Stir in the rice and pine nuts. Set aside.

Preheat the oven to 375 degrees F.

Lightly butter a 9-inch pie plate. Lay 2 phyllo sheets over the bottom and up opposite sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with melted butter and sprinkle a little sugar over it. Top with another 2 sheets of phyllo dough, laying it in the opposite direction as the first sheets. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering and sugaring each sheet until they are all used.

Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it. Brush the top with melted butter. Sprinkle on a little sugar.

Bake the pie until the phyllo is golden brown and the filling is set, about 40 minutes. Transfer the pan to a rack and cool completely before serving.