In a heatproof bowl, pour the boiling water over the spinach. Allow it to wilt for about 2 minutes until bright green, then drain using a strainer.

In your food processor, combine the flour, salt, and butter. Pulse until combined.

Add the wilted spinach and process until the mixture is fully combined. Stop to scrape down the sides if needed.

Gradually pour in the room temperature water while processing until a dough forms. Adjust the flour and water if it’s too sticky or crumbly.

Remove the dough, form it into a ball, and knead for about 30 seconds until smooth.

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, then flatten each into disks.

Roll each disk out to a thin round circle, about 8 inches in diameter.

Heat a dry skillet over medium heat and cook each tortilla for about 30 seconds on one side, then 15 to 30 seconds on the other until faint light brown spots appear.

Transfer cooked tortillas to a plate covered with a clean towel to keep warm.