Preheat oven to 400 degree F. For filling, in a food processor bowl or blender container combine basil, spinach, and pine nuts. Cover and process or blend with several on/off turns turns until paste forms, stopping machine several times and scraping sides down as needed. With machine running, slowly add the olive oil and process until almost smooth. Transfer to a bowl; stir in goat cheese, hazelnuts, and Parmesan cheese. Set aside.
Cover phyllo with plastic wrap to prevent it from becoming dry and brittle. Lightly brush a sheet of phyllo with some of the melted butter. Place another sheet of phyllo on top; brush with butter. Cut crosswise into eight 12-inch-long strips. Spoon a well rounded teaspoon of filling about 1 inch from an end of each dough strip. To fold into a triangles, bring a corner over filling so it lines up with the other side of the strip. Continue folding strip in a triangular shape. Repeat with remaining sheets of phyllo, melted butter, and filling.
Place triangles on an ungreased baking sheet; brush with any remaining butter. Bake for 12 to 15 minutes or until golden. Serve warm. Makes 24 servings.