In a large mixing bowl combine cream cheese and egg; beat until smooth. Fold in chicken, cheese, olives, salt and pepper. Mix thoroughly. On a flat surface place phyllo sheets (cover with a damp cloth to keep phyllo from drying out while making triangles). Stack 2 sheets of phyllo dough and brush top with olive oil. Fold in half lengthwise. Place 2 heaping tablespoons of filling in the corner of the strip. Pick up adjacent corner; fold over filling, forming a triangle; continue folding in triangle form to end of strip; trim edges. Repeat with remaining dough, olive oil and filling to make 10 triangles. (There is usually 20 sheets of dough in each package.) Place on ungreased baking sheet -folded side down. Drizzle tops with additional olive oil. Bake in preheated 400 degree F oven for 20 minutes.
Per Serving: 378 Calories (76.2% from fat); 32g Fat (10g Sat, 17g Mono, 3g Poly); 21g Protein; 1g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 320mg Sodium. Food Exchanges: 3 Lean Meat; 5 Fat.
Cook Note: These can be prepared early in the day, keep covered in the refrigerator; uncover and bake just before serving.