In a large bowl, combine the eggs, cream cheese, feta and mint.
Keep the phyllo sheets/dough you’re not using covered with a damp paper towel to prevent drying out.
Place one sheet of phyllo onto a cutting board and LIGHTLY DAB it with your melted butter. Fold it over at the bottom, 1/3 way up. Then do the same with the top of the sheet. Lightly dab it again with butter.
Scoop one tablespoon of your filling onto one end. Bring the top corner down to the bottom, creating a triangle shape. Fold the triangle over again upwards this time, keeping the triangle shape. Continue folding until the end. Cut any excess phyllo off at the end with a sharp knife. Repeat this process until all of your phyllo sheets are made into mini pies.
Place on your baking sheet and LIGHTLY DAB only the tops with melted butter. It's what gives the pies their golden color.
Bake for 20 minutes or until golden. Allow to cool slightly prior to biting into.