In Greece, dishes combining beans and grains have been served
since ancient times. Originally they were offerings to pagan
gods. Today, they’re made to honor Greek Orthodox saints and the
Virgin Mary. Greek names for beans and grains roll off the
tongue: Polysporia, Polykoukia, Bourbourelia, Fotokoliva,
Koliva, Fotopapouda, Papoudia, Panspermia, Sperna, Palikaria.
All are essentially the same: mixed legumes and grains made into
soup or salad. Polysporia, in English “many seeds,” is the most
common name. Polysporia is traditionally made on November 21,
the day Orthodox Christians believe Mary was consecrated to God
in Jerusalem’s Temple. After her consecration, legend says
Mary’s family gave out beans and grains to the crowd waiting
outside. Some claim Polysporia represents the beans and grains
Mary’s family distributed. Others look to a more ancient origin.
In Feasting & Fasting in Crete: Delicious Mediterranean Recipes
(Kedros Publications, Athens, 2001), Diana Farr Louis says the
origins of Polysporia go “b