Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside.
Lay a sheet of filo on a work surface, brush with olive oil and top with another layer of filo, then repeat. Brush top with oil, then spoon one-sixth of filling along the longest side of the pastry, leaving 3cm at each end. Fold in sides, then roll up loosely and twist into a coil. Place on an oven tray lined with baking paper. Repeat with remaining pastry and filling. Brush tops with remaining oil and bake until golden and cooked through (15-20 minutes).
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