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1
Using a sharp knife, peel the oranges, removing all the bitter white pith.
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2
Working over a bowl, cut in between the membranes to release the orange sections.
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3
Squeeze the juice from the membranes into a glass measure; add enough fresh orange juice to make 1 cup.
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4
In a large nonreactive skillet, combine the orange juice, granulated sugar, lemon juice, cinnamon, cloves and allspice.
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5
Cook over low heat, stirring, until the sugar dissolves, then simmer for 10 minutes.
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6
Add the orange section in an even layer and remove from the heat.
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7
Let stand for 30 minutes or, for a spicier flavor, up to 1 hour.
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8
Using a slotted spoon, carefully transfer the orange sections to a plate.
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9
Cover and refrigerate.
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10
Bring the juices in the skillet to a boil over high heat and cook until slightly syrupy and reduced to 3/4 cup, about 5 minutes.
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11
Strain into a glass measure and let cool.
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12
Preheat the oven to 400.
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13
Line a large baking sheet with parchment paper and lightly butter the paper.
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14
Combine the pistachios, 2 tablespoons of the granulated sugar and the orange zest in a blender or food processor and pulse until coarsely ground.
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15
Reserve 2 tablespoons for garnish.
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16
Keeping the rest of the phyllo covered with a damp towel, brush 1 sheet liberally with some of the melted butter.
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17
Sprinkle 1 tablespoon of the pistachio mixture evenly over the entire surface.
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18
Continue layering the phyllo, melted butter and ground pistachios.
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19
Press the layers together gently.
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20
Trim 1/2-inch from all 4 sides to make a neat rectangle.
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21
Cut the phyllo lengthwise into 4 strips, then cut the strips crosswise to form 16 small rectangles to the prepared baking sheet.
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22
Bake the phyllo for about 12 minutes, or until golden and crisp; turn the pan for even browning if necessary.
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23
Let cool completely on the baking sheet.
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24
Press the ricotta through a fine sieve and stir in the remaining 1 tablespoon of granulated sugar.
