By Mary McDougall
Prep Time: 20 min
Cook Time: 60 min
1 Preheat oven to 350 degrees.
2 Place the onions, leeks, mushrooms and garlic in a large non-stick frying pan with 1/4 cup of the water. Cook stirring frequently for 5 minutes. Stir in the spinach and continue to cook an additional 2 minutes. Remove from heat and drain.
3 Place the tofu and the remaining water, along with all the rest of the ingredients, except the cooked vegetables and the olives, in a food processor. Process until smooth. Transfer to a large bowl. Add the cooked vegetable mixture and the optional olives, if desired, and mix well.
4 Transfer the mixture to a 10 inch deep dish silicone or non-stick pie plate and smooth down the top. Bake for 60 minutes. Let rest for 10 minutes before serving.