Spinach Tortillas Recipes

HOMEMADE SPINACH TORTILLAS

Steps:

• Heat a skillet over medium heat. Rinse the spinach and add it damp to the skillet. Sauté for 1-2 minutes until wilted. Then transfer into a colander, drain and run under cold water. (*Or simply thaw frozen spinach).
• Add the spinach into a blender along with the oil and salt. Blend until smooth.
• Place the flour and baking powder in a large bowl and whisk to combine.
• Add spinach puree and a little water (*see recipe notes. I added 1/4 cup). Mix to combine with your hands and knead until a soft dough forms, about 5 minutes. (If the dough seems to dry, add a little more water. If it's too sticky, add a little more flour).
• Shape dough is into a ball, cover (or wrap in foil), and chill for 15-20 minutes.
• Divide the dough into 6-8 equal portions, depending of your desired Tortilla size.
• Dust a work surface with a little flour, if needed. Form each part into a ball and, using a rolling pin, flatten to make a 8-/10-inch disc.
• Heat a non-stick pan over medium heat. Cook the tortilla for 1-2 minutes or until brown spots appear. Then flip and cook from the other side.
• Enjoy!

SPINACH TORTILLAS RECIPE

Steps:

• In a heatproof bowl, pour the boiling water over the spinach. When the spinach is bright green and wilted, about 2 minutes, drain the water using a strainer.
• Add the flour, salt, and butter to the food processor and pulse until combined. Add the spinach and process until fully combined with the flour, stopping and scraping down the sides of the bowl as necessary. Then turn on the food processor and slowly pour in the room temperature water until a dough forms. Test the dough with your fingers to make sure it sticks together and is not crumbly or sticky. Adjust the flour and water if necessary.
• Remove the dough from the food processor, form it into a ball, and knead it for about 30 seconds until smooth. Then place the dough on a clean counter, cover it with an inverted bowl, and let it sit for 20 minutes.
• Divide the dough into 10 even balls. Smash all dough balls into flat disks. On a flat un-floured surface, roll each ball into a very thin round circle, about 8 inches wide. (You may want to use a ruler to measure so that you can make all of your circles an even size.)
• Heat a dry skillet over medium heat. Cook each tortilla about 30 seconds on one side, then 15 to 30 on the other, until cooked through and faint light brown spots form on the second side. When the tortilla is cooked, place it on a plate covered with a clean towel. This process is easiest done with two people, one rolling and one cooking. If you're by yourself, roll 2 tortillas and cook them, place them on the plate with the towel and then roll the next tortillas.
• To store the tortillas, wrap them in a towel and place them in a sealable plastic bag in the refrigerator. Reheat or bring to room temperature before serving.

SPINACH TORTILLAS

Steps:

• If you use fresh spinach start with pouring hot water over the spinach. You can put it in a skillet and let it cook over medium heat. Cook for 5 minutes until the spinach is wilted
• Transfer the spinach to a blender. Blend until you have a smooth texture like a smoothie. Add water to the blender if needed. Set aside
• Take the food processor and add the flour and sea salt. Pulse a couple of times to combine
• Add the pureed spinach and process until completely combined. Add the water in the food processors until a dough forms
• Dust a board with flour and divide the dough into about 6-8 portions. Roll the portions into balls into using your hands
• Sprinkle the dough balls with flour and roll each ball into a tortilla about 1/8 inch thick
• Heat a non-stick skillet or griddle over medium-high heat. Put a tortilla on in the skillet
• Cook for 1 to 2 minutes flip the tortilla after about one minute and cook the other side
• The bright green of the tortilla will turn into a darker green and the dough will show bubbles and dark patches become visible
• Stack the cooked tortilla and cover with a clean kitchen towel
• Ready to serve

SPINACH TORTILLA RECIPE

Steps:

• Heat water in a large pot.
• Once the water comes to a boil, simmer the heat and add the spinach.
• Cook the spinach for 2 minutes and then drain the water and run the spinach under cold water.
• Puree the cooked spinach in a blender to make a smooth paste.
• Add flour, salt, baking powder and vegetable oil in a bowl and mix using your fingers.
• Add spinach puree and mix well.
• Now add little water and make a soft dough.
• Cover the dough and keep aside for 15-20 minutes.
• Divide the dough into 6-8 equal parts.
• Dust and roll each part to make a 8-10 inch disc.
• Heat a griddle.
• Once the griddle is hot, transfer the tortilla on the griddle and cook from both the sides until brown spots appear.
• Make all the tortillas in the same manner.
• Wrap in a plastic wrap and store in refrigerator until ready to use.

SPINACH FLOUR TORTILLAS

Steps:

• Put spinach and water in a saucepan and bring to a boil. Simmer 5-10 minutes until spinach is tender and breaks apart easily. Remove from heat. Do not drain. Use a spoon to chop spinach somewhat. It should break up easily. If it doesn't, cook it a little more.
• Mix flour, salt, baking powder and a few sprinkles of mixed pepper in a mixing bowl.
• Add olive oil and mix well, using your hands if necessary. You don't need to over mix, just try to lightly spread the oil throughout the flour mixture.
• Add the cooked spinach with water and stir to blend well. The dough will most likely be sticky. Add flour a little at a time until dough is soft but easy to handle, kneading it in with your hands. It is better if the dough is still a little tacky because it will pick up flour when you roll the tortillas.
• Lay the dough out on a floured board and make a tube shape. Cut into 8 equal size pieces. I cut the tube in half, than half each half, than half each quarter to make 8 fairly equal sized pieces. Set aside the pieces.
• Working with one piece at a time, roll the dough around in your hand to make a ball. Place on floured board and using a rolling pin, roll it into a flat circle about 9-10 inches in diameter. As you roll, lift edges and check periodically to make sure dough is not sticking to the board. Add flour to the top or bottom as needed to keep dough from sticking. Use as little flour as possible. Too much flour worked into the dough will make it hard.
• Heat a 10-inch cast iron griddle on the stove over medium heat. If you prefer, use a paper towel dipped in olive oil and spread over pan lightly. Do not let pan get too hot and smoke. Lay tortilla in pan and cook each side for about 1-2 minutes. Remove from pan and lay flat on a plate. Repeat with each piece of dough, oiling pan as preferred between tortillas. If pan gets too hot during cooking, remove from burner for a few minutes to cool slightly, but pan should be hot when you place the tortilla on the surface.
• Do not overcook your tortillas. If your pan is not hot enough, it takes too long to cook the tortilla and it will become tough and lose its softness.
• To store, stack tortillas with a piece of waxed paper between each one and seal in plastic bag. Freeze for two weeks or store in fridge for several days. If frozen, let thaw completely at room temperature to avoid breaking when separating. Reheat filled tortilla over a griddle or in the microwave. Do not overheat in microwave as the tortilla will become tough.

SPINACH CHEESE TORTILLA ROLLS

Steps:

• Heat oven to 375°. Grease square baking dish, 9x9x2 inches.
• Mix salsa, tomato sauce and 3 tablespoons of the cilantro in 1-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
• Mix spinach, ricotta cheese, egg and pepper sauce. Spoon 1/2 cup of the spinach mixture down center of each tortilla. Roll up tortilla; place seam side down in dish. Spoon tomato mixture over tortillas. Sprinkle with cheese.
• Bake uncovered about 30 minutes or until heated through. Sprinkle with remaining 1 tablespoon cilantro.