Dice up two garlic scapes and about a tablespoon of rosemary as fine as you can
Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab. If you want different flavours, add different herbs to each half, otherwise mix in herbs in previous step. Cover with beeswax wrap or put in a tupperware, and refrigerate for 30 minutes until the dough is firm.
Preheat the oven to 350°F.
Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK. Just try to make it as even as possible.
OR, if you have a pasta roller, cut the dough into smaller sections, pat into some flour, and roll through the largest setting on your pasta roller.
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut into squares or whatever works for you - a pizza cutter is great for this
Prick each cracker with a fork at least once to prevent puffing
Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly.
Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.
Friendly reminder that most of the above is verbatim from https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe
I preheated the oil in the pan with some nutmeg and green onion, and did a very quick rough chop of all the greens before tossing them in. You might need to cook in sections because they start so much larger than they finish.
Right at the end, I added some fresh chopped dill and lemon juice
This is good to do while the crackers are baking and the greens are cooling! Follow instructions linked above or on the box of phyllo pastry. You can use melted butter or oil between the layers.
I took about 2/3rds of the wilted greens once they were cooled, added the eggs and the feta, and gave everything a big stir. Emily's recipe (linked above) is much more diligent about the application of feta, so go that route if you prefer. The purple kale makes things a bit pink sometimes which is cute!
Toss the filling into the phyllo layers you've prepared - I put them all in the middle of the rectangle and then fold the edges up like a burrito
Bake at 350 for 25-30 mins or until crispy!
Take the remaining 1/3rd of wilted greens, add the yogurt and feta, and stir it up!
Let me know if you try this, but next time I might take the greens and blend them quickly in a food processor or with a submersion blender before I add the yogurt and feta.
and eat up! You can do this while you wait for the spanikopita to bake, or store in the fridge for fancy evening snacks!