Rinse and drain beans. Cook with bay leaf until tender (1-2 hours). Partially drain, leaving beans in about half c of their liquid; reserve drained liquid in case more moisture is needed. Combine bread crumbs and garlic in a bowl (these may be minced together in food processor if making bread crumbs). Heat spinach and add salt, white pepper, oregano and thyme to taste; puree spinach mixture. Combine beans, bread crumbs and as much spinach puree as needed to bind ingredients together. Serve slightly warm.