Spinach and Olive-Stuffed Chicken Thighs

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6 chicken thighs, boned

1/4 teaspoon salt

1 tablespoon lemon juice

6 tablespoons olive oil, divided

1/2 teaspoon ground marjoram

12 Kalamata olives, chopped

1 garlic clove, coarsely chopped

1/2 pound spinach, washed and stemmed

8 tablespoons butter, divided

1 cup snipped dill, divided, plus 1/2 tablespoon chopped

1/2 cup crumbled feta cheese

Salt and pepper

2 leeks, chopped

2 cups chicken stock

3 tablespoons flour

4 eggs

1/4 cup lemon juice

2 tablespoons plain yogurt