Greek custom dictates that every family cut a Vasilopita on New Year’s Eve, which is a traditional cake with a hidden coin inside. The person who finds the coin in their piece will have good luck all year! The word ‘Vasilopita’ originates from Agios Vasileios (St Basil). It literally means ‘Basil pie’. The Greek Santa is Agios Vasileios, not St Nick. The legend of him bringing gifts started like this…
When Agios Vasileios was the bishop of Caesarea in Asia Minor, a ruthless tyrant and his army threatened all people of Caesaria to hand over their gold or perish. St Basil was forced to ask the poor city folk to bring to him their meagre gold possessions. According to legend, a miracle rid the city of the tyrant in the end so the gold was never handed over to him. When St Basil was presented with the task to return all the gold to the people, he decided to send to every household a little bread, each of which contained one golden coin or item of jewellery picked randomly. This is how the custom of the Vasilopita started!
Traditionally, the father or the mother of the house cuts the cake, naming names as they cut… First, they cut a piece for Christ, a second one for the Virgin Mary, another for the house, which they set aside. And only then do they start naming each person of the household as they cut. This way, if the coin is found during cutting, they know who it belongs to. If the coin is found in one of the first three pieces, it is placed in the corner of the house where the family keeps their icons, for good luck. In Greek homes, this corner is often found in the parents’ (or the couple’s) bedroom.
In my humble opinion, everyone who participates in this custom is a winner… There’s plenty of laughter to be had and a strange excitement blossoms in every home during this process, as if the coin is real – a coveted piece of gold…
Why don’t you have a go to see who wins the coin in your home this year? There’s plenty of time still! In Greece, Vasilopita cakes are baked and cut for good luck all the way till the end of January.
Here’s my recipe. Enjoy!
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