Roast Stuffed Suckling Pig

Ghourounaki Psito

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 suckling pig (10 to 12 pounds)
  • Salt and freshly ground black pepper
  • dried orégano
  • ½ cup lemon juice
  • ¾ cup olive oil
  • 2 pounds feta cheese, crumbled
  • ½ cup chopped parsley
  • ½ lemon


  1. Carefully clean the suckling pig, wash inside and outside with cold water, and dry thoroughly. Rub inside and outside with salt, pepper, orégano, half of the lemon juice and one-quarter cup of the oil. Allow the pig to stand for about one hour.

  2. Preheat oven to hot (425°F.).

  3. Combine the cheese and parsley and stuff the pig with the mixture.

  4. Pull front legs of the pig forward and tie together. Wedge the mouth open with a small piece of wood. Combine the remaining lemon juice and olive oil and rub the entire pig generously with the mixture. Place pig on a rack in a roasting pan and roast for thirty minutes.

  5. Reduce the oven temperature to moderate (325°F.). Continue to roast for four to five hours longer, basting often with the lemon half dipped into the pan drippings.

  6. To serve, untie the legs, remove the wedge of wood, and put a shiny red apple in the mouth.

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