Mushroom Pine Nut Brie

Sauté onion in 3 tablespoons of butter.  Stir in mushrooms, thyme, pine nuts and remaining 1 tablespoon of butter.  Cook until mushrooms are tender.  Stir in olives.  Set aside.

Place phyllo dough on a baking sheet lined with parchment paper. Place Brie in the center of the dough. Top with mushroom mixture.  Fold one corner of the dough into the center of the Brie.  Repeat for the remaining corners.  Taking the tips of each corner, twist them a 1/2 turn to secure corners.  Cover.  Refrigerate 1 hour or overnight.

Preheat oven to 350 degrees.  Before baking, brush dough with beaten egg.  Bake for 15 to 18 minutes or until puffed and golden brown.  Serve.