4 c. fresh spinach
3 Tbsp. water
1 c. flour
2 Tbsp. olive oil
1-2 Tbsp. water
¼ tsp. sea salt

4 c. fresh spinach 3 Tbsp water 1 c. flour 2 Tbsp olive oil 1 -2 Tbsp. water

In a saucepan, add the spinach and water, bringing to a small boil, covered. Allow to wilt for 5 minutes. Place in a blender and mix until smooth.
Whisk together the flour and salt in a medium bowl.. Add the spinach puree and olive oil into the flour mix. Add 1 tablespoon of water if the flour mix is too dry. Add more water (if needed) until the dough does not stick to your fingers. Be sure to break the dough in half and feel the inside too. If too sticky add a tablespoon of flour at a time until smooth. Create two smooth balls and chill in the fridge for 30 minutes.
Heat a nonstick skillet on medium-high heat. Create 3 equal-sized balls from each dough ball. Roll between two pieces of parchment paper.
Heat the tortilla for one minute on each side or until nice brown spots develop. Place in a tortilla warmer or on a plate covered with a tea towel.