Make the potatoes: Place the potatoes in a medium saucepan, cover with water, add 1 tablespoon salt, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes can be easily pierced with a knife, 20-25 minutes. Drain and let cool until the potatoes are cool enough to handle but still warm.

Peel the potatoes and put them in a large bowl. Mash them with a potato ricer or fork until smooth, with no chunks. Add 1½ teaspoons salt, ¾ cup of the Parmesan cheese, the cream cheese, and the eggs, and mix well with a rubber spatula or wooden spoon until the mixture is smooth and uniform. Taste and adjust the seasoning with more salt as needed. Set aside.

Make the spinach mixture: Place the chopped spinach in a medium bowl and add ½ cup of the Parmesan and 1 teaspoon salt. Mix until the cheese and salt are evenly distributed. Set aside.

Preheat the oven to 350F. Grease a 10-inch springform pan with 1 teaspoon of the olive oil.

Fill a container that's large enough to hold a matzah sheet with about an inch of water and stir in ¼ teaspoon salt. Line a plate or tray with paper towels.

Soak the matzahs one at a time in the water until the sheets are flexible yet still firm enough to hold their shape; this could take anywhere from 30 seconds to a minute or two. Gently place each soaked matzah on the paper towels to absorb excess moisture.

Assemble the mina: Line the bottom of the springform pan with a matzah, then fill in the gaps around the edges with pieces of matzah that you tear to fit. Spread half of the spinach-Parmesan mixture over the matzah in an even layer. Add another layer of moistened matzah on top, gently pressing the matzah into the spinach layer to make space for the remaining layers.

Spread the rest of the spinach mixture over the matzah layer. Place another layer of matzah over the spinach, gently pressing the matzah into the spinach to make room for the remaining layer.

Spread the potato mixture evenly over the matzah layer. Use the back of a spoon or an offset spatula to make swirls in the surface of the potatoes so they brown nicely in the oven. Sprinkle the remaining ¼ cup Parmesan on top of the potato layer and drizzle the remaining olive oil on top.

Bake the mina until deep golden brown, 40-50 minutes. Remove from the oven and allow the mina to cool for about 5 minutes, then run the tip of a sharp knife around the edges of the mina to release it from the pan.

Remove the sides of the springform, transfer the mina to a serving platter, and cut into wedges. Serve hot.