1 (10 ounce) package frozen chopped spinach
1/2 cup butter, softened
2 eggs, beaten
1 (8 ounce) package cream cheese, softened
3/4 cup white wine
1/2 cup sour cream
1 (8 ounce) package cream cheese, softened
3 tablespoons lemon juice
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place spinach in a blender or food processor and puree until smooth. Spread onto a large pan.
In a large bowl, cream together butter, eggs, cream cheese, white wine and sour cream. Mix well until light and fluffy. Form mixture into 9 inch pie layers.
Spoon spinach mixture into crusts. Cover completely with foil and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Slice layers of pastry mushrooms and place on top of salmon. Chill in refrigerator for 10 minutes.
If desired, garnish with lemon slices and chive lemon juice.
Place fish across to foil. Wrap foil around fish. Pour filling into prepared pie crusts and arrange in the bottom of a 9 inch pie pan. Garnish with sliced lemon slices and chives lemon juice.
Bake in preheated oven for 50 minutes.