1. Preheat the oven to 375 degrees F.
2. Pound the chicken thighs lightly to an even thickness and set aside.
3. Heat the olive oil in a saute pan over medium heat. Add the garlic and cook until fragrant. Then add spinach and lemon juice. Saute until spinach wilts, then remove from heat.
4. Squeeze any excess moisture from the spinach and add it to a mixing bowl. It is ok if the spinach is still moist -- you just don't want it sopping wet. Mix in the feta and pine nuts.
5. Place a pounded chicken thigh with what would have been the skin side facing down. Add a mound of the spinach-feta mixture to the center of the chicken thigh and roll the chicken around it.
6. Place the stuffed chicken thigh seam side down on a lightly sprayed (or greased or buttered) roasting pan. Repeat with the other chicken thighs. Brush melted butter on top of chicken thighs.
7. Bake until chicken is cooked through, about 25 minutes per pound of chicken. Remove from oven and let sit for a few minutes before slicing. Enjoy!

* Use gluten-free products
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