1 (3 ounce) package frozen chopped spinach, thawed and chopped
1 (8 ounce) can sour cream, room temperature
2 tablespoons butter
2 tablespoons minced onion
1 1/2 cups milk
2 eggs
1/3 cup balsamic vinegar
1 teaspoon chopped fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 egg
1 tablespoon grated Parmesan cheese
1 pound shredded mozzarella cheese
salt to taste
1 teaspoon lemon juice
1 teaspoon cooked lemon zest
1 (20 ounce) can salsa
Preheat oven to 350 degrees F (175 degrees C). Cut a large circle in the center of each pie crust. Pour the water into the bottom and out the sides of the oven. Arrange the onions, tomatoes and mushrooms over the water and pour meat mixture over them. Pour sour cream over all. Sprinkle with butter.
In a small saucepan, mix the vinegar, parsley, oregano, basil, eggs and milk. Bring to a simmer over medium heat, and cook, stirring occasionally, until mixture thickens. Pour over meat mixture.
Arrange shrimp over the onion mixture, close enough to touch, and pour salsa over the shrimp. Cover the dish with aluminum foil.
Bake in preheated oven for
40 to 50 minutes in the preheated oven, or until bubbly and crust is golden brown. Serve warm.