Heat a a large non-stick frying pan with a medium heat, once the pan get´s hot add 2 tablespoons of pine nuts and dry roast them for about 5 minutes until the start to lightly toast, set them aside, using the same pan with the same heat and 2 tablespoons of extra virgin Spanish olive oil and 2 cloves of garlic that have been minced, mix the garlic with the oil, about a minute later add 4 cups of tightly packed spinach, place a lid on top and lower the fire to a LOW heat, after 2 minutes remove the lid and season with sea salt and freshly cracked black pepper, mix everything together and turn off the heat

To make the dough add 1 cup of all-purpose flour into a large bowl, also add 1 teaspoon of baking powder, ½ a teaspoon of sea salt and a ¼ teaspoon of white sugar, mix the dry ingredients together, then add 1 tablespoon of extra virgin Spanish olive oil and a generous ⅓ cup of white wine and mix everything together until you form a dough, then get in there with your hands and start kneading the dough inside of the bowl until you form a smooth dough and then shape it into a ball

Sprinkle some all-purpose flour into a flat surface and add the ball of dough on top, using the heel of your palm start gently pushing down on the dough, then start rolling it out, you want a rectangle design with a thickness of about ⅛ of an inch, then transfer the rolled out dough to a baking tray lined with parchment paper

Evenly distribute the spinach mixture on top of the dough, sprinkle the toasted pine nuts on top of the spinach and top it off with ½ a cup of dried cranberries, then add the baking tray to a pre-heated oven, bake only option 210 C - 410 F between 20 to 25 minutes

Once your coca de espinacas is fully baked let it rest at room temperature for at least 15 minutes to let all the flavors develop