n n 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 heatn n To make the dough add 1 cup of all-purpose flour into a large bowl, also add 1 teaspoon of baking powder, 1/2 a teaspoon of sea salt and a 1/4 teaspoon of white sugar, mix the dry ingredients together, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 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 balln n 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 1/8 of an inch, then transfer the rolled out dough to a baking tray lined with parchment papern n 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 1/2 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 minutesn n Once your coca de espinacas is fully baked let it rest at room temperature for at least 15 minutes to let all the flavors developnn