TELIA

From Our Kitchen

RECIPES

Simple meals made extraordinary with Telia seasonings.

Greek Herb-Marinated Grilled Chicken
45 min
Serves 4
Classic Greek All-Purpose

Greek Herb-Marinated Grilled Chicken

This is the chicken you make once and cook forever after. Telia Classic Greek All-Purpose does the heavy lifting — olive oil, lemon, and a generous hand with the seasoning create a marinade that penetrates deep and chars beautifully on the grill. Simple ingredients, extraordinary results.

Seasoning Used: Classic Greek All-Purpose

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 3 tbsp Telia Classic Greek All-Purpose
  • ¼ cup extra-virgin olive oil
  • Juice of 2 lemons + 1 lemon sliced
  • 6 garlic cloves, minced
  • 1 tsp dried rosemary
  • 1 tsp sea salt
  • Fresh parsley, to serve
  • Greek yogurt + cucumber, for tzatziki

Method

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, and Telia Classic Greek All-Purpose until fully combined. The mixture should be fragrant and slightly thick.
  2. Score the chicken thighs with a sharp knife (3 cuts per thigh) to allow the marinade to penetrate. Toss thoroughly in the marinade, cover, and refrigerate for at least 2 hours — overnight is ideal.
  3. Remove chicken from the fridge 30 minutes before cooking. Heat your grill to medium-high and oil the grates generously.
  4. Grill thighs skin-side down for 6–7 minutes until the skin is deeply golden and releases naturally from the grates. Flip and cook another 7–8 minutes until cooked through (internal temp 165°F).
  5. Rest for 5 minutes before serving. Plate over sliced lemons, finish with fresh parsley, and serve alongside tzatziki and warm pita.
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Pastitsio — Greek Pasta Bake
1 hr 20 min
Serves 6
Zeus Blend

Pastitsio — Greek Pasta Bake

Pastitsio is Greece's answer to lasagna — layers of tubular pasta, rich spiced meat sauce, and a silky béchamel that bakes into something truly special. Zeus Blend brings the complex, layered warmth that makes this dish taste like it took all day, even when it didn't. This is the meal your guests will ask you to make again before they've finished their first serving.

Seasoning Used: Zeus Blend

Ingredients

  • 500g penne or ziti pasta
  • 2 tbsp Telia Zeus Blend
  • 600g ground lamb or beef
  • 1 large white onion, finely diced
  • 3 garlic cloves, minced
  • 400g canned crushed tomatoes
  • ½ cup dry red wine
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk, warm
  • 2 eggs, beaten
  • 150g kefalotyri or Parmesan, grated
  • Sea salt and black pepper

Method

  1. Cook pasta in well-salted boiling water until just al dente (2 minutes less than package instructions). Drain, toss with a splash of olive oil, and set aside.
  2. Brown the meat in a large pan over high heat until deeply caramelized. Add onion and garlic, cook 3 minutes. Add Zeus Blend, stir and let the spices bloom for 1 minute. Add wine, reduce by half. Add tomatoes and simmer 20 minutes until thick and jammy. Season to taste.
  3. Make béchamel: melt butter in a saucepan over medium, whisk in flour, cook 1 minute. Gradually add warm milk, whisking constantly until smooth and thick (10 minutes). Remove from heat, stir in eggs and half the cheese. Season well.
  4. In a large buttered baking dish, layer half the pasta, all the meat sauce, then the remaining pasta. Pour the béchamel over the top and spread evenly. Top with remaining cheese.
  5. Bake at 375°F (190°C) for 35–40 minutes until the top is golden brown and the béchamel is set and puffed. Rest 10 minutes before cutting.
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Grilled Octopus with Mediterranean Herbs
55 min
Serves 4
Mediterranean Fire

Grilled Octopus with Mediterranean Herbs

Perfectly grilled octopus — crispy on the outside, tender all the way through — is the great test of a Greek cook. The secret is in the preparation: a slow simmer before the grill, then a bold application of Mediterranean Fire for the final char. The result is smoky, slightly spiced, deeply savory, and unforgettable.

Seasoning Used: Mediterranean Fire

Ingredients

  • 1 whole octopus (approx 2 lbs), cleaned
  • 2 tbsp Telia Mediterranean Fire
  • ¼ cup extra-virgin olive oil
  • Juice of 1 lemon
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • 1 tsp black peppercorns
  • Sea salt
  • Fresh flat-leaf parsley and lemon wedges, to serve
  • Caperberries and frisée, optional garnish

Method

  1. Place the octopus in a large pot with bay leaf, peppercorns, and enough cold water to cover. Bring to a simmer and cook for 35–40 minutes until a skewer slides through the thickest part of a tentacle with no resistance. Drain and allow to cool slightly.
  2. Whisk together olive oil, lemon juice, garlic, and Mediterranean Fire. Toss the octopus in this mixture and allow to marinate for at least 20 minutes (or up to 4 hours refrigerated).
  3. Heat your grill to its highest setting. Grill octopus for 3–4 minutes per side until the edges are charred and crispy and the tentacles have a deep mahogany color.
  4. Slice the tentacles and arrange on a platter. Drizzle with any remaining marinade, finish with fresh parsley, and serve immediately with lemon wedges and crusty bread.
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Mediterranean Roasted Vegetable Platter
40 min
Serves 4
Lemon-Oregano Burst

Mediterranean Roasted Vegetable Platter

Simple, abundant, and effortlessly beautiful — this is Greek cooking at its most honest. Lemon-Oregano Burst transforms a handful of vegetables into something that tastes of Aegean summers: bright, citrusy, herb-forward, and deeply satisfying. Wonderful as a main, magnificent alongside grilled proteins.

Seasoning Used: Lemon-Oregano Burst

Ingredients

  • 2 zucchini, cut into thick half-moons
  • 1 red bell pepper, roughly chopped
  • 1 yellow bell pepper, roughly chopped
  • 1 large red onion, cut into wedges
  • 1 eggplant, cubed
  • 200g cherry tomatoes
  • 2.5 tbsp Telia Lemon-Oregano Burst
  • ⅓ cup extra-virgin olive oil
  • 3 garlic cloves, sliced
  • 100g feta cheese, crumbled
  • Fresh basil and mint, to finish
  • Flaky sea salt

Method

  1. Preheat oven to 425°F (220°C). Spread all vegetables on a large rimmed baking sheet in a single layer — do not crowd them. Crowding causes steaming instead of roasting.
  2. Drizzle generously with olive oil, scatter the sliced garlic, and dust evenly with Telia Lemon-Oregano Burst. Toss thoroughly with your hands to coat every piece.
  3. Roast for 25–30 minutes, tossing once halfway through, until the vegetables are caramelized at the edges and completely tender. The cherry tomatoes should be bursting and jammy.
  4. Transfer to a serving platter, scatter over crumbled feta, and finish with fresh basil and mint. A final drizzle of your best olive oil and a pinch of flaky salt before serving.
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