Wash nettles and cook in salted water.
Finely chop the onion and fry in 50 ml oil.
Add rice and fry briefly.
Deglaze with nettle stock and cook for another 10 minutes. Leave to cool. Add diced feta and chopped parsley to the rice. Briefly sauté cooked nettle in hot butter. Divide ingredients into thirds and layer in the following order: Rice, nettle, sour cream.
Repeat three times. Bake at 190 degrees for 10 minutes. Tastes good as a side dish with poultry.