serves 4-6
30 minutes
1 hour 30 minutes


  • 1 cup rice
  • 5 tbsp sugar
  • 1 tbsp cinnamon
  • 1 tsp vanilla
  • 1/2 package phyllo dough
  • olive oil
  • milk

For the syrup

    • 1 1/4 cup sugar
    • 1 1/4 cup water 
    • juice from one lemon 


  1. Boil the rice.
  2. In a bowl, mix the rice, sugar, cinnamon and vanilla.
  3. Preheat the oven to 380oF.
  4. Oil the bottom and sides of a round baking tray.
  5. Unroll the phyllo dough from the plastic sleeve and place one sheet of phyllo on a working surface and brush with olive oil. Spread some of the filling, making a lane on the edge of the larger side of the phyllo sheet and roll into a ‘sausage’. Place the roll on the baking tray, starting from the outer side of the tray. Repeat with the rest of the dough, placing the rolls (touching each other) in the baking tray, forming a ‘snail’, that leads to the centre of the pan.
  6.  Brush the surface of the pie with some milk and bake for 40-50′ , until golden and crispy.
  7. Let it cool and make the syrup. Combine the sugar, water, and lemon juice in a saucepan, then bring to the boil. Boil for about 10 minutes until the syrup has thickened slightly.
  8. Immediately spoon hot syrup evenly over the pie.  

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