Spinach and Ricotta Crostata with Spiced Walnuts Serves 6-8 Scratch Artisan Baking enables me to combine cooking and baking: that way I never tire of either. Building my menus on what is available locally creates a bond to this incredible community and its farmers and artisans, I feel really lucky to be able to contribute to such a vibrant and amazing food scene. For the pastry: 2 c unbleached all-purpose flour ½ tsp salt ½ Tbsp sugar 5 oz unsalted butter,  cubed and chilled 3 oz cold water additional flour for rolling out finished dough egg wash For the filling: 1 lb spinach,  cleaned and stemmed ¾ c good quality full fat  ricotta cheese, drained 2 Tbsp olive oil ¼ tsp cinnamon zest of one lemon juice of half of one lemon salt and pepper to taste For the walnuts: 1 ½ c walnuts, toasted and skinned * ½ Tbsp olive oil 1 ½ tsp total ground spices of your choice (cinnamon, nutmeg, smoked paprika, cumin, etc.) 1 Tbsp brown sugar ½ tsp salt To prepare the pastry: Put dry ingredients in the bowl of a food processor, add cubed butter and pulse until butter is the size of peppercorns. Remove and pour butter mix into large bowl Add cold water by the tablespoon to butter mix while stirring with a fork until mix no longer looks dusty. Pour crumbly dough onto work surface and bring together to one mass, divide into two balls: freeze one for later use; refrigerate other for at least an hour. To prepare the filling: Steam spinach until wilted. Once cool, squeeze out liquid completely. Run knife through for a medium chop. In a bowl, combine spinach with remaining ingredients and season as needed. Reserve. To prepare the walnuts: In a small sauté pan, heat the olive oil over medium heat. Add spices, sugar and salt and cook until it sizzles.  Add nuts, toss lightly to distribute spices and remove from heat. Reserve. To assemble and bake crostata: Preheat oven to 375° Using a couple of teaspoons of flour, roll pastry out evenly to about 10-12 inches. Don’t worry if it has craggy or uneven edges: it’s supposed to look rustic. Place on a parchment lined sheet pan and chill for 15 minutes.  Once chilled, spread spinach filling evenly, leaving a two inch border of pastry beyond the filling. Scatter a small handful of nuts on filling (you will have some left over for snacking) and fold one side of the crostata in, making a corner; repeat until you have five ‘points’. Brush pastry edges with egg wash and bake until golden, about 25 minutes. Cool slightly before cutting. * Spread walnuts on baking sheet and place in preheated 325°F oven. Toast until the nuts just begin to change color, 5-10 minutes. Rub the warm nuts in a kitchen towel to remove the thin, papery skins.