In a small mixing bowl, combine cream cheese, 1/4 c. crumbled goat cheese, and sun dried tomato oil. Mix on medium speed until smooth and creamy.
Spread cream cheese mixture evenly on tortillas.
Top with sun dried tomatoes, chopped spinach, pine nuts, and remaining goat cheese.
Start on one end and roll tortilla tightly.
Cut into 1 1/2 inch pieces.