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1
Rinse ,pick over, and soak overnight or quick-soak beans.
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2
Drain them, discarding the soaking liquid; set aside.
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3
Bring the beans, 2 quarts fresh water, and 1 teaspoon salt to a boil in a Dutch oven.
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4
Reduce to a simmer and cook until the beans are tender, 1 to 1 1/2 hours, stirring occasionally.
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5
Meanwhile, process the bread with 2 tablespoons of the oil in a food processor to coarse crumbs, about 5 pulses; set aside.
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6
Adjust an oven rack to the middle position and heat the oven to 400 degrees.
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7
When the beans are tender, drain and discard the cooking liquid; set aside.
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8
Wipe out the Dutch oven, add 2 more tablespoons of the oil to the pot, and heat over medium heat until shimmering.
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9
Add the onions and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes.
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10
Stir in the garlic and cook until fragrant, about 30 seconds.
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11
Add half of the spinach, cover, and cook until beginning to wilt, about 2 minutes.
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12
Stir in the remaining spinach, cover, and continue to cook until wilted, about 2 minutes longer.
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13
Off the heat, gently stir in the drained beans, tomatoes, dill, and the remaining 2 tablespoons oil.
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14
Season with salt and pepper to taste and transfer to a 13 by 9-inch baking dish.
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15
(At this point, the dish can be covered and refrigerated for up to 24 hours.
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16
).
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17
Sprinkle the feta, then the fresh bread crumbs evenly over the top.
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18
Bake until the bread crumbs are golden brown and the edges are bubbling, about 20 minutes.
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19
(If refrigerated, increase the baking time to 25 to 30 minutes.)
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20
Serve immediately with the lemon wedges.
