Set the stand mixer fitted with the dough hook accessory and place the dry ingredients in the mixing bowl: flour, sugar and dried yeast. Mix for a few seconds.

Add the wet ingredients to the flour mixture: egg, olive oil and water. Knead the dough for 4 minutes in a low speed (1-2 for KichenAid). Add the salt and continue knead the dough for another 4 minutes.

Cover the mixing bowl with plastic wrap and let rise in room temp until doubled in size, around 1-2 hours.

Place all the filling ingredients into a food processor or use stick blender, process until the ingredients are finely chopped.

Divide the dough into 2 pieces and place it on a lightly floured work surface. Roll each piece into a thin square and spread half of the filling paste on the each.

Cut each square into small squares using pizza cutter.

Stack the strips one on the other and carefully layer the dough cut side up in pan. Let rise once again for about 20-30 minutes.

Preheat the oven to 180c, bake for 20 minutes until golden brown