Combine the spinach with the flour, sugar, salt and pepper, and olive oil (I call it my crumbly mixture). Begin kneading for about 5-6 minutes. Immediately form into balls. Cover with greased plastic wrap, let rest 30 minutes. After 30 minutes or so start flattening the 2 inch balls and sprinkle with water if you need to if the balls/patties start to dry out. Okay, you are now ready to “press and release”, “press and release”, etc. with the tortilla baker machine. You turn the tortillas a ½ circle a few times. You actually cook the tortillas with the lid open with the machine I have. You can close the lid but sometimes they dry out and then they are too crispy. I like moist, soft tortillas. This recipe makes between 8-10 tortillas (depending on the ball size). You can roll them out by hand or use a tortilla press then cook them until they are golden brown on both sides.