Pot cheese casserole.

Ingredients:

For  fruit - vegetables layers:

100 g (3,5 oz) apples, peeled, cored, grated.
20 g (0,7 oz) dried figs, washed, chopped.
1 egg, separated.
20 g (0,7 oz) butter.
35 g (1,2 oz) carrot, scraped, grated.
25 g (0,8 oz) spinach, washed, drained, chopped.

For pot cheese layers:

50 g (1,8 oz) pot cheese.
5 g (1 tsp) farina.
20 g (0,7 oz) raisins.
10 g (2 tsp) sugar.

25 g (0,8 oz)  sour cream.

Method:

1. Simmer carrot in the butter until tender. Add chopped spinach and stew for 5 minutes. Add grated apples, figs, and 1/2 egg. Stir well.

2. For pot cheese layers blend all ingredients and add 1/2 of egg. Mix.

3. Put the fruit - vegetables mixture into preheated greased pan with butter. Place over it pot cheese mixture. Will be 4 layers. Put butter on the top. Bake in the oven until done.

Serve hot, with the sour cream.