We based the recipe for this Greek dish on one in the Moosewood Cookbook by Mollie Katzen.
In Greece, fava usually refers to a purée such as this one, made of yellow (or sometimes green) split peas; it can also apply to a purée of the eponymous bean or other legumes.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Feta cheese and zucchini squash are the focus of this savory pie.
This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.
The liberal use of olive oil makes this a surprisingly light and sweet side dish.