Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with nonstick spray; set aside.

To toast pine nuts, spread in even layer on a cookie sheet/baking pan and bake for 5 minutes or until lightly browned; set aside.

Heat 1 tablespoon of the olive oil in a medium sauté pan over medium-high heat. Add onions, ½ teaspoon of the salt, ¼ teaspoon of the pepper and cook until softened - about 3-4 minutes. Stir in garlic and heat 30 seconds.

Add drained spinach to the pan and cook until warmed through, about 3-4 minutes. Stir in lemon zest, lemon juice, feta, fresh dill and pine nuts. Check for seasoning and adjust accordingly. Remove pan from heat and set aside to cool slightly.

Working one at a time, place chicken breasts on cutting board and cover with a piece of wax paper or place in between two pieces of plastic wrap. Using a meat tenderizer, pound chicken breasts thin, about ½ inch thick.

Sprinkle both sides of pounded chicken breasts evenly with remaining salt and pepper.

To stuff, scoop 3 tablespoons or so of reserved spinach and pine nut stuffing into the center of the chicken breast. Begin rolling the chicken breasts and use a couple tooth picks to secure. Place seam-side down in prepared baking pan and continue until all chicken breasts are stuffed.

Drizzle the remaining 1 tablespoon olive oil evenly over the top of each stuffed chicken breast before placing in the oven.

Bake 15-20 minutes or until chicken is cooked through.