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Preheat oven to 350°. Line a large baking pan with parchment paper and set aside.
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Place the shamrock cookie cutter on top of the spinach tortilla and cut out 3-4 shamrocks per tortilla for 12 total.
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Place the spinach shamrocks on the baking pan and lightly spray with the non-coated vegetable spray. Sprinkle sea salt on top of each shamrock.
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Bake for 7-8 minutes or until they just start to turn brown on the edges.
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Cool on the pan for 10 minutes.