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How to Make Spinach Tortillas

by
author image Serena Styles
Serena Styles is a Colorado-based writer who specializes in health, fitness and food. Speaking three languages and working on a fourth, Styles is pursuing a Bachelor's in Linguistics and preparing to travel the world. When Styles isn't writing, she can be found hiking, cooking or working as a certified nutritionist.
How to Make Spinach Tortillas
Fresh spinach yields the best flavor. Photo Credit nata_vkusidey/iStock/Getty Images

Spinach is a leafy, green vegetable that contains high amounts of iron and vitamins A, K and C. It has a soft yet bitter flavor that complements the taste of "bready" foods. You can make spinach tortillas for a nutrient rich, natural-tasting variation of traditional flour varieties. In addition, spinach tortillas have a light green color that can dress up the appearance of a dish. Approximately one hour is required to make eight spinach tortillas.

Step 1

Combine the spinach and water in a large skillet. Place the skillet over low heat and cover it. Allow the spinach to wilt for five minutes.

Step 2

Combine 2 cups of flour, the garlic salt, ground black pepper and vegetable oil in a medium mixing bowl. Stir until a crumbly dough forms.

Step 3

Add the spinach from the skillet into the dough and knead. Mix in more flour as needed until smooth dough forms; this may require as much as 1 cup of extra flour depending on the spinach. Continue kneading the dough for five minutes.

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Step 4

Divide the smooth dough into eight equal balls. Place the dough balls onto a floured, flat working surface and roll each one into a 10 to 12 inch tortilla with a rolling pin.

Step 5

Preheat a large griddle over medium heat. Brown each tortilla on the griddle for approximately three minutes per side. Serve the spinach tortillas while they are warm.

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References

  • "The Bread Bible"; Beth Hensperger; 2004
  • "The Well-Filled Tortilla Cookbook"; Victoria Wise and Susanna Hoffman; 1990
  • "101 Things to Do with a Tortilla"; Stephanie Ashcraft and Donna Kelly; 2005
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