Feta and vegetable loaf

Ingredients

Cooking oil spray, for greasing
¾ cup extra virgin olive oil
1 white onion, thinly sliced
2 cloves garlic, thinly sliced
3 cups baby spinach, washed
120g feta, crumbled
½ cup semi-dried tomatoes, drained, chopped
Sea-salt flakes and freshly ground black pepper, to season
2 cups self-raising flour
1½ tsp fine salt
150g sour cream
4 eggs, beaten
Softened butter, to serve 

 1. Preheat oven to 180°C 355 C.  Grease a medium (21.5 x 11.5cm) loaf tin with cooking oil spray, then line base and sides with baking paper. Heat 2 Tbsp of the oil in a large frying pan over a medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Remove from heat. Stir in spinach and set aside until wilted. Stir in feta and tomato. Season with sea-salt flakes and pepper.
2. Sift flour and fine salt into a large bowl. Stir in sour cream, egg and remaining oil until smooth. Add onion mixture to flour mixture and beat gently to combine. Spoon into prepared tin and smooth surface. Bake for 60 minutes or until cooked when tested with a skewer.
3. Cool in tin for 30 minutes, then transfer to a wire rack to cool completely. Use a serrated knife to cut into slices, then serve with softened butter.