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Bring large pot of salted water to a boil. Stir in fregola and cook until al dente following package directions, tasting as you go. Drain; rinse under cold water until cool. Transfer to large bowl.
In blender or food processor, add dill, chilies, baby spinach, garlic and salt. Add olive oil, then blend on high until smooth, 1 minute. Taste, adding more salt if needed.
Pour spicy green sauce over fregola. Add lemon juice, stirring well to coat. Taste and adjust seasoning – does it need more salt? More lemon?
In small bowl, stir together yogurt and salt. It should taste salted but not overly salty! You decide!
Make a well in centre of fregola mixture and spoon salty yog into well. Sprinkle with sesame seeds and a crack or two of black pepper and serve!