Instructions: Bake or microwave the potatoes in their skins until tender; cool. Peel and cut into 1/4 inch-thick slices. Preheat the oven to 350 degrees. In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice, and salt and pepper.

Soak the matzos in warm water in a shallow container until pliable but not mushy, about 2 minutes; drain. Lightly oil two 9- by 9 inch casserole dishes; line the bottoms with a layer of matzos. Layer each with the spinach mixture, potato slices, more matzos and 1/2 cup mozzarella cheese. Repeat until all ingredients are used. Finish with a layer of matzo. Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cut into squares to serve.

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