Ingredients :
575 g / 11/4 lb potatoes
Butter for greasing 225 g / 1/2 lb filo pastry
1 onion, peeled and finely chopped 50 g / 1/4 cup
butter
100 g /1/2 cup quark
4 sprigs fresh marjoram, leaves stripped and finely chopped
75 g / 3/a cup grated hard cheese 2 eggs, separated
Nutmeg
Salt and freshly ground pepper Marjoram, to garnish
Method : Prep and cook time: 1 hour
10 min
1
Preheat the oven to 180C (375F / Gas
Mark 5).
2
Cook the potatoes in salted boiling
water for 30 minutes until soft. Drain, peel and press through a ricer. Leave
to steam dry and cool slightly.
3
Grease 4 ramekins with butter.
4
Lay out the filo pastry in double
layers and cut out squares about 15x15 cm /6x6 inches. Line the ramekins with
the pastry and brush with melted butter.
5
Fry the onion in hot butter until
translucent and let cool slightly.
6
Mix the quark with the chopped
marjoram, two thirds of the hard cheese, the egg yolks, onion and potatoes.
7
Beat the egg whites until stiff,
then fold carefully into the potato mixture and season to taste with salt,
pepper and nutmeg.
8
Spoon into the ramekins and scatter
with the remaining cheese.
9
Bake for about 25 minutes in the
middle of the preheated oven until golden brown. Garnish with marjoram sprigs
and serve.