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.
Feta cheese and zucchini squash are the focus of this savory pie.
The liberal use of olive oil makes this a surprisingly light and sweet side dish.
In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends.