We boil the potatoes, peel them, and mash them into a puree. In a small container, dissolve the yeast with some of the warm water. In a large bowl, place 2 cups of flour, add salt, and mix. Then, make a small well in the center, add the mashed potatoes, the yeast mixture, and slowly mix with the flour while adding the remaining warm water, melted butter, and as much flour as needed to form a soft and elastic dough. Let the dough rest and rise while preparing the filling.

In a pot of boiling water, add the nettles along with a handful of flour. Boil for 15 minutes, drain, and reserve a small cup of water from the boiling process. Add the butter, the reserved water, grated cheese, eggs, salt, and pepper to the nettles.

Grease a baking pan generously with butter. Take 2/3 of the dough and roll it out into a sheet large enough to cover the bottom and sides of the pan. Place the sheet in the pan, add the filling, roll out the remaining dough into another sheet, and place it on top, lightly pressing the edges to seal. Pour melted butter over the surface, let the pie rest for 30 minutes, and bake at 180°C for about one hour.