Chop the cleaned leeks finely, mash them with your hands lightly with salt and put to fry in a little preheated oil. Parboil the washed and drained nettle in boiling water for 1 minute and let it drain. Mix the leeks and nettle and crumble the feta cheese separately.
Tear the phyllo pastry in large chunks. In the greased tray in which you will bake the pie with nettle, arrange a layer of phyllo pastry, a layer of filling and sprinkle it with feta cheese. Then place phyllo pastry again, brush with oil or melted butter, and repeat until you run out of products.
Smear the whole pie with oil and put it to bake in a preheated to 428°F (220 °C) oven until it gets a nice tan for 15-20 minutes.
Spray the baked nettle pie with water and cover with a towel to smother for about 15 minutes.