Pre-heat oven to 350 degrees.
Squeeze all water from defrosted spinach and set aside.
Beat sour cream, cottage cheese, Bisquick, melted margarine and eggs until smooth using electric mixer. While still mixing, slowly add spinach into mixture. When well mixed, slowly add in frozen corn. Mix for one minute on medium speed.
Pour mixture into pie shells (you should have enough to fill 2 pie shells, but don't overfill) and top with sliced tomato and parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about 45-50 minutes. Cool for 5 minutes and serve.