Directions:

If necessary, trim the filo sheets to measure 14 inches by 10 inches. Immediately cover the filo with a lightly dampened towel to prevent them from drying out.

In a small saucepan over medium-low heat, melt the butter with the olive oil. Remove from the heat; set alongside the work surface.

Place about 3/4 cup of the mozzarella in a bowl. Add the feta, olives, sun-dried tomatoes, green onions and mint and stir to mix well.

Position a rack in the upper third of an oven and preheat to 400 F.

Using a pastry brush, lightly coat a 12-inch-by-15-inch baking sheet with some of the butter-oil mixture. Place one filo sheet on the baking sheet and brush it lightly with the butter-oil mixture. Cover it with a second filo sheet and brush it lightly with the butter-oil mixture. Then sprinkle it evenly with about 1/4 cup of the cheese mixture. Continue stacking in the same manner, brushing each filo sheet with the butter-oil mixture and sprinkling each second sheet with some of the filling, until all of the filo and filling have been used. Brush the top layer with the butter-oil mixture. Sprinkle the remaining 1 1/4 cups mozzarella cheese evenly over the top.

Bake until the cheese melts and the filo is golden and crisp on the edges, 25 to 35 minutes. Remove from the oven and immediadely slide the filo pizza off the sheet onto a large, decorative cutting board. Cut into 2-inch squares and serve hot or warm directly from the board.