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Add the spinach and warm water to a bullet blender or food processor, and blend until no pieces of spinach remain
In a large mixing bowl, add the flour, baking powder, and salt and whisk to combine
Add in the olive oil and blended spinach mixture and stir until a shaggy dough forms
Turn the dough out onto a floured work surface, and knead for a minute or two until you have a smooth, streak-free dough
Use a bench scraper or a knife to cut the dough into 16 even portions, making sure they're not touching one another, and cover with a kitchen towel or plastic wrap
Let the dough sit for 15-20 minutes
Take each portion of dough and form it into a small disc, then move to a nonstick pastry mat or other nonstick work surface, and use a rolling pin to roll the dough into a tortilla about 7-9 inches in diameter, thin enough to see your hand through
Heat a nonstick pan over medium to medium-high heat and carefully transfer your tortilla to the pan
Cook for 3-5 minutes, until the tortilla starts to puff a bit and there are a few brown spots on the underside, then flip and cook for another 3-5 minutes
Repeat with the rest of the tortillas