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1
Pour boiling water over nettles and wilt them for 4 - 5 minutes, stirring a couple of times. Drain into a colander, drain and leave to cool before squeezing out the excess moisture.
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2
Chop the nettles, transfer to a bowl, add yogurt, eggs and salt. Mix to combine.
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3
Place 1 filo sheet on a clean work surface. (To prevent remaining filo drying out, keep covered with a damp tea towel while you work.) Top with another filo sheet so that it covers only the half of the bottom sheet. Top the second sheet with another filo sheet so that it covers only the half of it. Top with two more filo sheets across the middle. Fold the ends of the second and third sheet inches.
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4
Sprinkle the top sheet with 1 tablespoon of olive oil and place 1/3 of the nettle and yogurt filling lengthways across half of the sheet. Roll up the sheets, starting with the side with the filling and working across to the other side. Repeat the whole process until you have three rolls.
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5
Coil the length of one filo roll into a snail shape, place in the middle of a small round pan (20 cm in diameter) whose bottom is covered with parchment paper. Arrange two remaining rolls in semicircles around the middle coil.
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6
Mix and combine yogurt and olive oil and brush liberally the rolls with it, especially in between coils (so they will, when baked, keep attached one to another).
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7
Bake the pie in the oven at 200u00b0C for about 40 minutes until the top is golden-brown in color. After the first 20 minutes cover the pie with the aluminum foil to avoid burning.
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8
Cut into triangles and serve at room temperature.
