creamy baked chicken thighs

with the insides of a spanakopita

It’s the end of May, and the Saltas garden is growing a little more each day. I’m eagerly waiting for the tomatoes and cucumbers to start climbing, but for now, I’ve got a jungle of lettuce and herbs which is typical for this time of year. I try to pull from the garden whenever I cook, and with the Utah sun starting to crank up, I knew it was now or nev…