In the cooking pot, add water and bring it to boil with some salt. Add the Tortellini and cook for seven minutes or until it has gone tender but still firm to the touch. Drain the hot water out.
Make the dressing now in a large mixing bowl. Add the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt and mix well. Add the Tortellini to this dressing and toss well. Cover the bowl with a cling film and refrigerate for at least two hours.
Move to the eggs now. Boil them in saucepan of water. Take them off the heat and let them cool down. Peel them and cut them into quarters lengthwise.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Scoop it out into the salad platter and arrange the eggs on the top.