Put some bicarbonate of soda in a bowl with water and soak the broad beans overnight to expand. Rinse them well and place them in another bowl with cold water for 30 minutes. Then drain them well. Now rinse and drain the spinach well. Cut it coarsely, place it in a bowl, sprinkle it with salt and leave it for 15 minutes. Then squeeze off the excess water and place it in another bowl. Add the dill, parsley, leek, spring onions and dried onion finely chopped and combine everything gently. Brush a rectangular or round (32-34 in diameter) ovenproof dish with olive oil and arrange half of the spinach in. Place the drained broad beans on top and follow with the rest of the spinach. Finish with a layer of the finely chopped tomatoes and season with salt and pepper. Drizzle with the olive oil and sprinkle with the bread crumbs. Place the ovenproof dish on the lowest shelf of a preheated oven and bake at 170ºC for 1 hour approximately until all liquids are reduced.
My cooking tip: Alternatively add some crumbled feta cheese (300g) to the spinach. Save a tea cup and sprinkle the top of the food just before you place it in the oven.