If you are not using leftover grouse meat, preheat the oven to 375°F. Rub the grouse with olive oil and season generously with salt and pepper. Transfer to a roasting rack set inside a baking sheet and roast for about 20 minutes, or until cooked through. Let cool, then shred the meat into bite-size pieces, discarding the bones.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the onion and morels and cook for about 5 minutes, or until the onion is soft and lightly browned. Add the garlic and cook for 1 minute. Add the nettles and cook for another 5 minutes, or until the excess moisture has completely evaporated. Season with a pinch of salt and pepper. Transfer the mixture to a bowl and let cool.
Fold the shredded grouse, dill, parsley, lemon zest, and feta into the onion and mushroom mixture. Taste and adjust the seasoning with salt and pepper as needed. Add the eggs and mix well.
Preheat the oven to 375°F.
Brush a 10-inch skillet with melted butter. Lay five or six sheets of phyllo in the skillet, brushing each sheet lightly with butter and allowing the edges to overhang the rim.
Add the filling and spread it evenly in the skillet. Layer the remaining phyllo sheets on top, brushing each with butter. Fold the overhanging edges inward to seal the pie, then brush the top generously with butter.
Bake for 30 to 40 minutes, or until the phyllo is crisp and lightly browned. Let the pie rest for 10 to 15 minutes before slicing. If desired, drizzle with honey before serving.
