How to Make Spinach Tortillas

by Serena Styles

Fresh spinach yields the best flavor.

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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.

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.

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.

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.

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.

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.


  • Store any leftover spinach tortillas in an airtight container for up to one week. You can leave out the garlic salt to lower the sodium in this recipe, or exchange it for your favorite variety of salt.


  • "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

Photo Credits

  • nata_vkusidey/iStock/Getty Images