(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 200C/180C fan-forced.
Grease a 6cm-deep, 20cm x 30cm oval baking dish with Flora. Add breadcrumbs to dish. Shake to coat. Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain. Return to pan.
Meanwhile, melt Flora in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 2 minutes or until mixture thickens. Remove pan from heat. Whisk in egg. Season with salt and pepper. Add white sauce and 2 tablespoons of dill to pasta. Stir to combine. Spoon into prepared dish. Press with the back of spoon to compact.
Using your hands, squeeze excess moisture from spinach. Place spinach in a large bowl with fetta, ricotta, 2/3 the mozzarella and remaining dill. Season with salt and pepper. Stir to combine. Spoon spinach mixture over pasta mixture in prepared dish. Sprinkle with remaining mozzarella. Cover with a layer of baking paper, then foil. Bake for 20 minutes.
Remove and discard foil and baking paper. Bake for a further 15 to 20 minutes or until golden and heated through.
Meanwhile, make bean and tomato salad. Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until just tender. Drain. Refresh under cold water. Drain. Place beans, tomatoes and olives in a bowl. Add dressing and dill. Season with salt and pepper. Toss to combine. Serve pasta bake with salad (see note).