Mix all the dry dough ingredients together; then add the liquids and knead them well until you obtain an incorporated dough. Leave the dough to ferment from 30 minutes to an hour.
Prepare each of the fillings separately.
After the dough ferments, start stuffing them with the fillings.
Brush the egg over the dough’s top; then sprinkle the oregano on it. Leave the dough to ferment for 15 minutes.
Place the sheet in the oven for 20 minutes until the dough is baked.
In a deep bowl, mix together the serving sauce ingredients and serve it beside the pastry.