Leeks a la Grecque

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1 pound leeks, white and pale green parts only, cut into 7-inch lengths

2 cups water

1/4 cup olive oil

3 sprigs fresh marjoram, or 1 teaspoon dried

1 cinnamon stick

3 tablespoons red wine vinegar

3 sprigs fresh oregano, or 1/2 teaspoon dried

Salt to taste

1 cup diced tomatoes

1/3 cup Calamata olives, pitted and halved

1/4-1/2 pound Feta cheese, crumbled

Minced fresh marjoram and oregano to taste