Pie of Herbs, cheese and eggs

Pie of Herbs, cheese and eggs no 175 from Viandier of Taillevent (Terence Scully) Original Recipe:
Take parsley, mint, chard, spinach, lettuce, marjoram, basil and wild thyme, and grind everythign together in a mortar, moisten with pure water and squeeze outgt he juice, break a large number of eggs into the joice and add posdered giner, cinnamon and long papper, a good quality cheese, grated, and salt; beat everthing tgether. Then make a very thin pastry to put in yourdish, of the size of your dish, then line your dish with it; coats the inside of the dish with portk fat, then put in your pastry, put your dish on the coals and again coat the inside if the pastry with pork fat; when it has melted, bput your filling in your pastry and cover it with the other dish and put the fire on top as well as underneath and let your pie dry out a litt;e uncover the top of the dish and put five egg yolks and fine spice powder carefully ove your pie; then replace the dish as it was before and let it gradually cook in low coal fire; check often to see that it is not over-cooking. Put sugar on top when serving.
Per table (10 to a table
No.	Quantity	Qantity	Item	Per 50		Per 100
			parsley	*
			mint	*
			chard	*
500		grams	spinach	*	kilos	2.5	kilos
			marjoram	*
			basil	*
			thyme	*		1	litre
3		whole	eggs	15	egs	30	eggs
0.5		tsp	ginger (galingale)
0.25		tsp	cinnamon	1.25		2.5
0.24		tsp	long pepper*	1.25		2.5
			*pepper and cardamon
1		cup	grated tasty cheese	5	cups	10	cups
4		yolks only	eggs	20	yolks	40	yolks
0.25		tsp	cinnamon	1.25	tsp	2.5	tsp
0.25		tsp	nutmeg	1.25	tsp	2.5	tsp
0.25		tsp	ginger (galingale)	1.25	tsp	2.5	tsp
Method
Coat the pie pan with non stickspray; line with pastry. Melt dab of butter in the pastry; put in oven until it melts and the crust begins to harden a bit. In the interim, chop the parsley, mint, (cook the spinach and squeeze out the juice from it); marjoram, basil and thyme. Put it in a mortar and pound it a bit. Pour warm water on it; squeeze dry. Reserve the liquid - there should be approximately 1 litre of green juice. As for balance of flavour, add more basil/thyme, then parsley, the spinach then just a hint of mint. Mix the liquid, whole eggs and cheese, and add the spices. Put it in the pastry and bake at about 200 degrees C for approximately 15 minutes. Add the whole, uncooked egg yolks to the top of the pie. The pie should be cooked enough so that they SLIGHTLY sink into the pie - they shouldn't sit 'proud', but should gently sink a bit. Add a gentle sprinkle of fine spice powder (ginger, cinnamon, nutmeg). Put the pie back into the overn for about another 30 minutes until well cooked. Sprinkle with sugar just before serving. The whole egg yolks 'hard boil' and sink into the pie - looks great for presentation - our pie pans only fit 4 egg yolks on comfortably.