Preheat oven to 350°F (175°C).
Smash the feta cheese with a fork.
Add the emmental, eggs, mint and black pepper and mix to incorporate.
Brush olive oil on half of the phyllo pastry and fold in half.
Repeat to form a rectangle (a slight rectangle, almost a square) of phyllo. 
Brush olive oil and place face down on a parchment paper.
Repeat with a second sheet of phyllo pastry.
Place the second phyllo sheet on top of the first one.
Place in a stainless steel mold 5 inch (12cm) square bottomless.
Fill with the feta mix.
Brush olive oil over each phyllo sheet. 
Stack the phyllo sheets, one by one, over the feta mix.
Be careful to fold each sheet under the phyllo base.
Bake for 40 minutes.
Remove from the oven. 
Leave to cool for 5 minutes.
Cut into 4 squares and serve.