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Bring phyllo to room temp. Preheat oven to 350F. Roast hazelnuts on a sheet tray for 5 mins until fragrant. Transfer to a food processor & pulse until crumbly, but not too fine.
Whisk together the coconut oil, butter, brown sugar, maple syrup, flax meal, cornstarch, spices & salt until combined. Stir in hazelnuts. Set aside
Grease an 8" springform pan. Lay (2) 2"x12" slivers of parchment paper inside the pan perpendicularly.
On a clean surface, lay 1 piece of phyllo & brush w/ butter then sprinkle w/ cinnamon sugar. Repeat 4 more times. Ensure you lay a damp cloth over the remaining phyllo sheets to keep them moist.
Place buttered phyllo in the pan & scrunch around the sides, leaving some phyllo remaining around the rim.
Spread ½ of the nut mixture to the bottom of pan. Scrunch (1) sheet of phyllo on top. Drizzle w/ melted butter & cinnamon sugar. Repeat 2 more times. Layer remainder of nut mixture on top. Cover w/ another sheet of phyllo, scrunch it & drizzle w/ butter.!Repeat w/ 3 more sheets of phyllo.
Using a sharp knife, cut pie into 8 sections. Bake on the middle rack at 350F for 40-50 mins, until golden. Drizzle w/ ½ cup orange blossom syrup, ¼ cup at a time (see comments)
Refrigerate overnight. Bring to room temp before serving.
Dust w/ powdered sugar!