Adjust oven rack to lower middle position and preheat oven to 160°C.
Melt the butter and set aside to cool slightly
Warm the Hazelnut chocolate spread in the microwave until the Nutella is pourable and easy to spread, about 30 seconds. Set aside.
Line a 10inch round cake pan or pie dish with foil, allowing access to hang out of the sides of the pan.
Remove the Sunbulah Baklava dough out of its package, Keep under a damp cloth to prevent it from drying out
Using a pastry brush, heavily grease the bottom of the pan with butter. Place 1 sheet of Sunbulah Baklava in the pan, allowing edges to overhang the sides. Lightly brush the Baklava sheet with butter. Make sure to brush the hanging sides as well. Layer seven more sheets of Baklava brushing each layer (and sides) with butter and rotating sheets to cover the pan. You should now have a total of 8 sheets.
Pour ½ cup of the hazelnut chocolate spread over the layered Baklava and spread to cover the bottom. Sprinkle with ¼ cup chopped hazelnuts.
Layer 4 sheets of Sunbulah Baklava over the chocolate/hazelnuts mixture, brushing each layer (and sides) with butter.
Once again spread the layered Baklava with another ½ cup of Nutella, and sprinkle with ¼ cup chopped hazelnuts.
Repeat steps 8 and 9 of layering 4 sheets of Baklava, brushing each one with butter, then spreading with one last round of chocolate and hazelnuts.
Top the chocolate/hazelnut mixture with the last of 8 sheets of phyllo brushing each layer (and sides) with butter and rotating sheets to cover the pan.
Using a sharp knife, cut the pie into 8 wedges. Fold the overhanging phyllo up over the top of the pie, creating ruffled edges. Cut off excess if necessary.
Bake until golden brown; 1 hour to 1 hour 15 minutes. Loosely cover the surface of pie with foil if its browning too fast, while baking.
Drizzle the pie with the cooled syrup, making sure you pour over the edges as well.
Using the foil overhang, lift the pie out of the pan and transfer to a serving platter.