Ghourounaki Yemisto me Feta (ghoor-oh-nah-kee yeh-miss-toh meh feh-tah), roast suckling pig stuffed with feta cheese, is a famous Greek recipe and makes a rich buffet party dish. Serve with a tomato salad and some well-chilled Greek rose wine such as Roditys.
14 lb. suckling pig
1 teaspoon salt
1 teaspoon pepper — teaspoon dried oregano
11. oz. olive oil
4 fl. oz. lemon juice
2 lb. feta cheese, crumbled
1 tablespoon chopped fresh parsley
1 teaspoon paprika
Wash the suckling pig thoroughly inside and out with cold water. In a small bowl, combine the salt, pepper, oregano, olive oil and lemon juice. Rub half of this into the skin of the pig inside and out. Leave the meat to absorb the mixture for 1 hour, and then rub the remaining mixture all over the skin.
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
In a medium-sized mixing bowl, com-bine the feta cheese with the parsley and the paprika. Stuff the pig with the mix-ture, pressing the stuffing down firmly with a wooden spoon. Sew up the opening with a trussing needle and fine string. Pull the front legs of the pig forward and tie them with string. Place a small piece of wood in the mouth of the pig to wedge it open. Curl the tail and secure it with a toothpick.
Place the pig on its stomach in a deep roasting tin and place it in the oven. Roast for 30 minutes. Reduce the oven temper-ature to warm 325°F (Gas Mark 3,170°C) and continue to roast the meat for 2 hours, basting frequently with the pan juices, or until the pig is very tender. Test the meat by piercing it with the point of a sharp knife. The juices that run out should be clear.
Increase the oven temperature to hot 425°F (Gas Mark 7, 220°C) and roast the pig for 20 minutes or until the skin is crisp. Remove the pig from the oven.
To serve, untie the legs and remove the wedge of wood from the mouth and the toothpick from the tail. Replace the wood with a small orange or shiny apple and serve at once.