Day 1 – Prepare the crust

1. The directions that follow are for mixing the dough by hand, but you could also mix the dough for the crust in a food processor.
2. In a medium bowl, whisk together the dry ingredients – all-purpose flour, whole-grain spelt flour, pecan flour (or ground nuts), and salt.
3. Using your fingers or a pastry cutter, work in the cold butter and olive oil until lumps the size of peas are obtained.
4. Add ¼ cup water and work into the dough until evenly moistened. Gradually add more water, 1-2 tablespoons at a time, if needed, until you are able to squeeze the dough without it crumbling apart.
5. Form the dough into a ball and cover tightly with plastic wrap. Place in the refrigerator.

Roast the vegetables

1. Preheat oven to 425 degrees F. with racks positioned in the upper and lower thirds of the oven. Line a rimmed baking sheet with parchment.
2. Toss the cubed squash and potatoes with 1-1 ½ Tbsp. olive oil and 3/8 tsp. salt. Add fresh or dried thyme, if desired. Arrange the vegetables on the baking sheet.
3. Roast the vegetables on the lower rack until tender and lightly browned, about 40 minutes. (I baked them until they were almost done to make sure they wouldn’t be mushy when added to the pie.)

Prepare the spinach filling

1. In a medium skillet, heat the remaining ½ Tbsp. olive oil over medium-high heat. Add the chopped onion and cook until tender, stirring frequently, about 5-8 minutes. Add the chopped garlic and cook for an additional 30 seconds. Remove the onion mixture from the heat.
2. Squeeze the thawed spinach really dry. Stir the spinach into the onion mixture, and let cool.
3. Mix the feta, lemon zest, lemon juice, and thyme until thoroughly combined. You can use a food processor to break up the feta crumbles but a potato masher works as well.
4. Stir the blended feta/lemon mix into the cooled spinach/onion mixture and set aside.

Day 2 – Assemble and bake the crostata

1. Remove the dough from the refrigerator and let rest at room temperature for at least 15 minutes before rolling. (My dough was a little hard even after letting it rest so I added a couple of splashes of water before rolling it out.)
2. Line a rimmed baking sheet with parchment.
3. On a lightly floured surface, roll the dough out into a 13-inch circle. Carefully transfer the dough to the prepared baking sheet. Use a metal scraper, if needed, to gently lift the edges of the dough off of the work surface.
4. Spread the spinach mixture over the dough, leaving a border of about 1 ½ inches. Place the roasted vegetables on top. Fold the edges of the dough in toward the center. Overlap the edges as needed. Brush the edges of the crust with the egg wash.
5. Bake the crostata on the lower rack for 20 minutes. Then, move to the upper rack and bake until the crust is browned and the filling is set, about 15-20 minutes, or longer if needed
6. Let cool for 5 to 10 minutes before slicing. Best served warm but can also be enjoyed at room temperature.