Transfer the olive oil, the onion and the leeks in a large pot or saucepan and heat over medium heat. Cook until soft and then add the barley and the wine. Stir until the wine is evaporated, remove from heat and add the parsley, nutmeg, lemon zest, salt, and pepper. Taste and if it seems bland add more salt.
Preheat your oven to 350°F (175°C).
Lightly oil an 11-inch (28 cm) round pan and cover it with one sheet of phyllo. The sheet should overhang from the pan. Also, for the phyllo to trap some air, the sheet should be a bit wrinkly.
Lightly brush the phyllo with some olive oil (not much) and cover with another sheet. Do this until you have used half of the sheets. Fill the pie with the filling and fold the overhanging sheets over it.
Cover with the rest of the phyllo, brushing with a bit of olive oil each sheet. Trim the edges or tuck them between the pan and the pie. Score the surface and bake on the lower rack of the oven for 50-60 minutes or until golden brown.
Serve warm or at room temperature. Eat!