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1
Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil.
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2
Reduce the heat and simmer 30 minutes.
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3
Add salt to taste and simmer another 30 minutes.
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4
The beans should be al dente: not yet soft but not hard either.
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5
Remove from the heat.
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6
Using tongs, remove and discard the onion, garlic and bay leaf.
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7
Place a strainer over a bowl and drain the beans.
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8
Taste the broth and adjust seasonings.
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9
Set aside.
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10
While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute.
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11
Transfer to a bowl of cold water, then drain and squeeze out excess water.
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12
Chop coarsely.
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13
Preheat the oven to 350 degrees.
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14
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions.
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15
Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes.
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16
Transfer to an ovenproof casserole or baking dish, preferably earthenware.
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17
Stir in the spinach, parsley, dill, beans, half the tomato puree, 2 cups of the bean broth and half the feta.
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18
Season to taste with salt and pepper and stir in another tablespoon of olive oil.
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19
Place the remaining tomatoes over the top and sprinkle on the remaining feta.
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20
Drizzle on the remaining tablespoon of olive oil.
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21
Cover and place in the oven.
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22
Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary.
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23
When theyre done, the beans will be creamy but intact.
