Fitzie,
As you'll see from the recipe below, Saveur's recipe uses 70% as much batter, and a pan which is 50% larger. This, in the experience of one blogger, results in a sort of feta cracker burned at the edges (not the desired effect). I suspect that the author was told to adapt the recipe to standard pan sizes (you'll see this is kind of a problem with the Kochilas recipe) and had a math fail.
From Kochilas' Glorious Foods of Greece (highly recommended):
http://www.amazon.com/Glorious-Foods-Gr ... 315&sr=8-12 cups flour, plus extra for dusting
1 tsp salt
2 eggs
1.5 cups and 3 Tbs water
1 lbs sheeps's milk feta
5 Tbs e.v. olive oil, plus extra for greasing
15" round baking pan, 2 inches deep
Heat oven to 325F. Brush pan with olive oil and dust lightly with flour.
Combine the flour and salt. Add one beaten egg and 1.5 cups of the water, and mix until combined; should resemble pancake batter.
Pour 2/3 of the batter into the pan, and then tilt it around to get an even coating over the bottom. Crumble the feta and spread evenly over the batter.
Beat the remaining egg and mix it, the olive oil, and the extra 3 Tbs water into the remaining batter. Spoon this mixture over the feta. It will not be enough to cover the feta, some should show through in many spots.
Bake until the pie peels away from the pan easily about 40 min. Should be about 1/2 inch thick. Cool before cutting and serving.
Notes:
If you don't have a 15" round baking pan (who does?) then you can make a half-recipe in a 9 x 9 square ( or 11 x 7, because 9x9 isn't terribly common either ) or 11" round baking pan. Or, more likely, two half recipes, since who wants to deal with half an egg?
You can also, according to Kochilas, grate zuchinni, salt, squeeze and drain, and add to the recipe.