Preheat the oven to 375 degrees F.
Butter a 9 inch pie plate. Set aside.
Place duck egg, ricotta, vanilla extract, almond extract, lemon zest, rice and almonds into food processor. Process until combined, about ten, 2-second pulses. Rice and almonds will still be visible and have texture.
Lay 1 phyllo square over the bottomand up the sides of the pie plate, the corners of the phyllo squares will hangover the sides.
Brush with melted butter.
Top with the second sheet of phyllo dough, it should be laid in theopposite direction as the first phyllo sheet so you have over hang on the opposite sides of the pie plate.
Brush with melted butter.
Continue with four more squares of phyllo dough. Remember to alternate each square and butter each layer.
Pour ricotta mixture into phyllo crust and spread evenly.
With remaining four phyllo dough squares, lay them over the top of the pie filling, alternating as you did previously and buttering each layer as you go.
Take the overhanging phyllo dough and flip it over on top of the pie. It will not reach all the way across but this is ok. Butter the edges.
Bake 35 minutes. Pie should be set in the center and the crust should be a beautiful golden brown.
Let cool.
Dust with powdered sugar.