Thaw the frozen spinach and then squeeze out a little water by hand. Place the puff pastry on a baking tray lined with baking paper and spread the spinach on top. Sprinkle salt and pepper on the spinach. Press or dice half of the garlic and sprinkle on the spinach. Dice the sheep cheese and add. Beat in the strudel and bake in the preheated oven at 200 ° C for about 25 minutes.
For the herb cream dip, put the cream and yoghurt in a bowl. Mix together, then season with salt and pepper. Chop or press the remaining garlic and finally add many herbs of your choice and season. Stir everything well and serve with the strudel.
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