Heat a non-stick pan. Add onion and cook until translucent, about 3 minutes. Add the garlic and spinach and cook, stirring, until hot. Then add 1/2 of the Tofutti and 1/4 cup milk, stir until well blended, and remove from heat.
Put the remaining Tofutti into a blender along with the rest of the soy milk and the nutmeg. Blend until smooth. Set aside.
Mash the tofu well with a potato masher. Add the nutritional yeast, oregano, lemon juice, kalamata olives, cayenne, and cumin. Mix well, then add it to the pan with the spinach. Stir until combined and then add salt and freshly ground pepper to taste.
Preheat oven to 400F. Lightly spray a 9×13-inch baking dish with non-stick spray (parchment paper may also work).
Place two of the matzos in the bottom of the baking pan. Pour about 1/4 cup of the Tofutti mixture over them and use a brush to coat the matzos well. Cover with half of the spinach. Put two more matzos over the spinach, coat with another 1/4 cup of Tofutti mixture, and top with remaining spinach. Put the final two matzos on top, cover with the remaining Tofutti, and sprinkle with pine nuts.
Bake uncovered for about 20-30 minutes, until golden and set. Cool for 10 minutes before cutting and serving.