In a large bowl, beat the eggs (no mixer required), add the cheese, the oil, the milk, the mint, the apaki and finally, the flour, as much as it gets, depending on how big the eggs are.
Stir the mixture with a spoon. (Its texture should look like all cakes).
Put the olive oil in a non-stick pan and once hot add the onion. Sauté until it gets a nice golden color.
Then add the slices of sausage and peppers. Sauté briefly and careful not wither, but to be al dente.
In a large bowl, mix all cheeses with milk, basil and sun-dried tomatoes.
In blender or by hand, mix well all the ingredients of the dough except for the flour. Leave the mixture for half an hour to feed the yeast.
Then add the flour and knead. Make a ball, cover it and leave it for half an hour in a warm place, to rise in a bowl that we have covered with a cotton towel.
Divide the dough into balls, cover them and leave them for another half hour to double in size.