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Preheat the oven to 180°C.
To make the cheese filling, in a large bowl combine cheeses, mint and artichokes. Add egg and yoghurt and mix until combined.
Grease a round 24cm 3cm deep baking dish with butter and top with 4 sheets of pastry, brushing with butter in between and rotating the sheets in the opposite direction. Top with cheese filling and fold over the edges, fill the gap with remaining filo pastry sheet, scrunching it up to create ruffles on top.
Brush with butter all over and bake for 25-30 minutes or until pastry is golden brown and crispy.
Slice into four and serve hot.